Buttermilk Pudding Cake with Maple Raspberries
Buttermilk pudding cake is a classic American dessert that combines the lightness of a cake with the creaminess of a pudding.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Buttermilk Pudding Cake with Maple Raspberries
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
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Pour the batter into the prepared baking dish and spread it evenly. Scatter the raspberries on top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool for 30 minutes.
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Drizzle the maple syrup over the top of the cake.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
