Buttermilk Pudding Cakes with Sugared Raspberries Dessert

Light, airy, and bursting with fresh flavor, these Buttermilk Pudding Cakes with Sugared Raspberries are the perfect balance of tangy sweetness and delicate texture.

Made with rich buttermilk, a hint of lemon zest, and gently folded egg whites, these cakes bake into a magical combination of fluffy sponge on top and silky pudding underneath. Topped with raspberries coated in sugar, each spoonful delivers a refreshing contrast of tart and sweet.

Whether you’re hosting a dinner party or craving a simple yet elegant treat, this easy-to-make dessert is sure to impress!

Matt and Ted Lee know something about great food. Winners of the coveted James Beard award for Cookbook of the Year, the Lee brothers have a modern, magical touch with Southern cooking.

Among the star recipes in their cookbook, "The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor," are these individual dessert cakes.

Who can resist this Buttermilk Pudding Cakes with Sugared Raspberries dessert recipe that bakes in less than 10 minutes in a standard nonstick muffin pan? The Lees describe these cakes as a cross between warm vanilla custard comfort and tangy buttermilk pound cake. Serve these hot, with sugar-dusted raspberries -- the warmth of the cake softens the raspberries just enough to give them a jammy consistency.

Fresh raspberries are just the jumping off point for creative variations. Check out what's available in your market and try other fruit variations. Make the cakes as described and serve with warm cooked plums in brandy, strawberries with some balsamic or port syrup, sliced apricots or peaches briefly cooked with agave syrup and bourbon. Don't forget the whipped cream or creme fraiche to top off the cakes.

The authors note that if you don't own a nonstick muffin pan, spray your pan with cooking spray (or grease the pan with butter, then dust it with flour) before pouring in the batter.

Buttermilk Pudding Cakes with Sugared Raspberries

    Prep Time: 10 minutes

    Cook time: 10 minutes

    Yield: Serves 8

Buttermilk Pudding Cakes with Sugared Raspberries Recipe Ingredients

    Buttermilk pudding cakes:

    3/4 cup sifted all-purpose flour (3 ounces)

    1 1/2 teaspoons baking powder

    2 large eggs

    3/4 cup whole or lowfat buttermilk

    1 teaspoon pure vanilla extract

    1/3 cup sugar

    4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature

    Raspberries:

    8 ounces (2 cups) fresh raspberries

    1/4 cup sugar

    Whipped cream (optional)

Buttermilk Pudding Cakes with Sugared Raspberries Recipe Directions

    1. Heat the oven to 425 F with a rack positioned in the top third of the oven.

    2 Sift the flour with the baking powder in a large bowl. In a second large bowl, beat the eggs with a whisk until creamy and yellow, and then whisk in the buttermilk, vanilla, sugar and butter (the mixture will look curdy and broken; that is fine). Add the flour mixture to the egg mixture, and whisk until the batter is combined and smooth.

    3 Divide the batter among 8 standard-size (3-ounce) nonstick muffin-pan cups, filling them two-thirds full. Bake for 9 minutes. Check the cakes by inserting a knife tip between the rim of the cake and the muffin cup and pulling gently to expose the side of the cake. If the side of the cake appears evenly browned, the cakes will hold together when inverted and are ready. If not, bake for another minute and check again.

    4 While the cakes bake, place the raspberries in a medium bowl. Shower them with the sugar, and then use your hand to gently toss them in the sugar until they have a light dusting on them. (If the berries are overripe and bursting, or wet because you washed them, the sugar will dissolve on them. This is fine -- they'll still taste great!)

    5 When the cakes are done, invert them onto individual small plates and divide the berries among them, mounding them on top and around the cakes, and top with a dollop of whipped cream, if using.

Craving more sweet delights?

Whether you're in the mood for decadent cakes, creamy puddings, flaky pastries, or refreshing fruit-based treats, our collection of irresistible dessert recipes has something for every occasion. From simple weeknight indulgences to impressive show-stoppers for special gatherings, there's no shortage of ways to satisfy your sweet tooth.

Browse our full selection of dessert recipes and discover your next favorite treat today!

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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Buttermilk Pudding Cakes with Sugared Raspberries | Light & Elegant Dessert Recipe

Enjoy these soft and luscious Buttermilk Pudding Cakes topped with sugared raspberries. A light and elegant dessert perfect for any occasion!

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