BUTTERMILK PUDDING CAKES
This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit: Ben Fink
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
- Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
- Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
- Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
- Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.
MAPLE PUDDING CAKE
Provided by Katie Lee Biegel
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
- Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
- Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.
BUTTERMILK PUDDING CAKE WITH MAPLE RASPBERRIES
Provided by Ian Knauer
Categories Cake Egg Dessert Bake Quick & Easy Backyard BBQ Raspberry Summer Shower Party Maple Syrup Buttermilk Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
- 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.
- 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.
- 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.
- Toss raspberries with maple syrup and serve with warm pudding cake.
MAPLE PUDDING CAKE
Categories Mixer Dessert Bake Vinegar Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
- Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
- Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
- Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
- Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with crème fraîche or sour cream if desired.
MAPLE-BUTTERMILK PUDDING CAKE
Categories Dessert
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°. Lightly butter an 8-inch square glass or ceramic baking dish. Line the bottom of the dish with a piece of parchment paper and butter the paper. In a medium saucepan, boil the maple syrup over moderate heat until reduced to 1 cup, about 6 minutes. Remove the syrup from the heat, whisk in 3 tablespoons of the butter, then pour into the prepared baking dish. In a small bowl, whisk the flour with the baking powder, salt and mace. In another small bowl, whisk the whole egg and egg yolk with the buttermilk and vanilla. In a large bowl, beat the remaining stick of butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the dry ingredients in 2 batches, alternating with the liquid ingredients; beat until the batter is smooth. Evenly dollop heaping tablespoons of the batter on top of the maple syrup. Bake the pudding for 35 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let stand for 10 minutes before serving. MAKE AHEAD The pudding can be made earlier in the day and served at room temperature or reheated in a 350° oven for 10 minutes. SERVE WITH Unsweetened whipped heavy cream or crème fraîche.
BUTTERMILK MAPLE SPICE CAKE
Buttermilk makes the best baked goods. Combined with spices rich spices and the wonderful sweet flavor of real maple syrup, this healthful cake is a real fall spectacular or a lovely treat any time of year. I recommend grade B maple syrup - it has a stronger flavor, great for use in recipes like this one. Frosted or not, it's your call. Adapted from Maple Syrup Cookbook by Ken Haedrich.
Provided by Roosie
Categories Dessert
Time 50m
Yield 1 9, 9-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch square baking pan.
- Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and cayenne into a large bowl. Set aside.
- In another bowl, whisk together the eggs, buttermilk, maple syrup, oil, and molasses until well blended.
- Make a well in the dry mixture and gently fold in the egg mixture, just until all is thoroughly moistened.
- Pour batter into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan.
Nutrition Facts : Calories 221.6, Fat 9.7, SaturatedFat 1.6, Cholesterol 47.7, Sodium 347.7, Carbohydrate 30.1, Fiber 1.3, Sugar 11.7, Protein 4.4
VERMONT MAPLE-PECAN CAKE
This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON BUTTERMILK PUDDING CAKE
While lower in fat than most Lemon Pudding Cakes, the buttermilk gives this dessert a rich, full bodied flavor. Try it both warm and chilled. The cake is light as a feather while warm and the pudding is runny, more like a sauce. When chilled, the cake has a firmer texture and the pudding thickens and permeates the cake. Its good served with whipped cream; or a raspberry sauce.
Provided by TommyGato
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
- (Tip: If using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) In a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth.
- Fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered.
- Set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven.
- Bake for 45 minutes until top is lightly browned.
Nutrition Facts : Calories 338.1, Fat 7.7, SaturatedFat 4.5, Cholesterol 60.4, Sodium 286.3, Carbohydrate 61.7, Fiber 0.3, Sugar 54.9, Protein 7.3
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