Buttermilk Pudding Cake with Maple Raspberries

Name: Buttermilk Pudding Cake with Maple Raspberries
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: ¼ cup all-purpose flour; ¼ teaspoon salt; 1⅓ cups buttermilk; ½ stick butter; 3 large eggs; ⅔ cup sugar; 2 half-pints raspberries; ⅓ cup maple syrup

A light and airy pudding cake made with buttermilk and topped with fresh raspberries tossed in maple syrup. The cake has a delicate texture from beaten egg whites and gets its richness from buttermilk and melted butter.

6 servings

1 hr 15 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup all-purpose flour
•¼ teaspoon salt
•1⅓ cups buttermilk
•½ stick butter
•3 large eggs
•⅔ cup sugar
•2 half-pints raspberries
•⅓ cup maple syrup

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
5 min
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.
5 min
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.
10 min
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.
50 min
5.
Toss raspberries with maple syrup and serve with warm pudding cake.
5 min