Among the star recipes in their latest cookbook, "The Lee Bros. Simple Fresh Southern," are these individual cakes. Who can resist a dessert 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 and tangy buttermilk pound cake. Serve them hot, with sugar-dusted raspberries — the warmth of the cake softens the raspberries just enough to give them a jammy consistency
Buttermilk pudding cakes with raspberries
Prep: 30 minutes
Cook: 9 minutes
Servings: 8
Cakes:
3/4 cup sifted flour
1 1/2 teaspoons baking powder
2 large eggs
3/4 cup whole or low fat buttermilk
1 teaspoon vanilla
1/3 cup sugar
1/2 stick butter (1/4 cup) unsalted butter, melted, cooled to room temperature
Raspberries:
8 ounces (2 cups) fresh raspberries
1/4 cup sugar
Whipped cream, optional
1. For the cakes, position an oven rack in the top third of the oven; heat to 425 degrees. Sift the flour with the baking powder in a medium bowl. Beat the eggs in another large bowl with a whisk until creamy and yellow; whisk in the buttermilk, vanilla, sugar and butter. (The mixture will look curdy and broken.) Add the flour mixture to the egg mixture; whisk until the batter is smooth.
2. Divide the batter among eight standard-size (3-ounce) nonstick muffin-pan cups, filling them two-thirds full. Bake until a knife tip inserted between the rim of the cake and the muffin cup and pulled gently exposes an evenly browned side of the cake, 9 minutes. If not browned, bake 1 minute and check again.
3. Meanwhile, place the raspberries in a medium bowl. Add the sugar; mix gently with your hands to coat. Invert the cakes onto small plates; divide the berries among them, mounding them on top and around the cakes. Top with whipped cream.
Nutrition information:
Per serving: 191 calories, 34% of calories from fat, 8 g fat, 4 g saturated fat, 69 mg cholesterol, 28 g carbohydrates, 4 g protein, 111 mg sodium, 2 g fiber.
Prep: 30 minutes
Cook: 9 minutes
Servings: 8
Cakes:
3/4 cup sifted flour
1 1/2 teaspoons baking powder
2 large eggs
3/4 cup whole or low fat buttermilk
1 teaspoon vanilla
1/3 cup sugar
1/2 stick butter (1/4 cup) unsalted butter, melted, cooled to room temperature
Raspberries:
8 ounces (2 cups) fresh raspberries
1/4 cup sugar
Whipped cream, optional
1. For the cakes, position an oven rack in the top third of the oven; heat to 425 degrees. Sift the flour with the baking powder in a medium bowl. Beat the eggs in another large bowl with a whisk until creamy and yellow; whisk in the buttermilk, vanilla, sugar and butter. (The mixture will look curdy and broken.) Add the flour mixture to the egg mixture; whisk until the batter is smooth.
2. Divide the batter among eight standard-size (3-ounce) nonstick muffin-pan cups, filling them two-thirds full. Bake until a knife tip inserted between the rim of the cake and the muffin cup and pulled gently exposes an evenly browned side of the cake, 9 minutes. If not browned, bake 1 minute and check again.
3. Meanwhile, place the raspberries in a medium bowl. Add the sugar; mix gently with your hands to coat. Invert the cakes onto small plates; divide the berries among them, mounding them on top and around the cakes. Top with whipped cream.
Nutrition information:
Per serving: 191 calories, 34% of calories from fat, 8 g fat, 4 g saturated fat, 69 mg cholesterol, 28 g carbohydrates, 4 g protein, 111 mg sodium, 2 g fiber.
Copyright © 2010, Tribune Media Services
No comments:
Post a Comment