As its name suggests, a pudding cake is like two desserts in one: a light, fluffy cake that gives way to a smooth, rich custard. This one gets its signature tang from buttermilk. Maple–sweetened berries prove to be an inspired companion.
Recipe information
Total Time
1 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
Step 2
Whisk together flour and salt in a large bowl. Whisk together buttermilk, butter, yolks, and 1/3 cup sugar in a separate bowl, then stir into flour mixture.
Step 3
Beat egg whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until whites just hold stiff peaks.
Step 4
Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 40 to 50 minutes. Cool slightly, 10 to 15 minutes.
Step 5
Toss raspberries with maple syrup and serve with warm pudding cake.
