Buttermilk Pudding Cakes Food

BUTTERMILK PUDDING CAKE WITH MAPLE RASPBERRIES

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.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

LEMON-BUTTERMILK PUDDING CAKE

Steps:

• Preheat oven to 325°. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
• Choose a baking pan or baking dish for a water bath large enough to accommodate the souffle dish or the ramekins with out touching, and deep enough to hold water that will reach ¾ of the way up the sides of the molds when added.
• Pour enough water into the pan to reach about halfway up the sides of the pan, and place in the oven while it is heating.
• In a bowl, whisk together the sugar, flour, and salt.
• In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
• Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
• Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
• Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
• Gently fold in the remaining whites, being careful not to deflate the batter.
• Transfer batter to prepared dish or dishes.
• Pull out oven rack holding the water bath and place the mold(s) in the bath.
• Pour in more water if necessary to reach ¾ of the way up the sides of the mold(s).
• Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
• Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.

LEMON BUTTERMILK PUDDING CAKE

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.

BUTTERMILK PUDDING CAKES

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.

MOIST YELLOW BUTTERMILK CAKE FROM SCRATCH WITH PUDDING & COOL WHIP RECIPE - (4.5/5)

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside. Sift the flour, salt, soda and baking powder into a medium-sized bowl and set aside. In a separate large mixing bowl, cream together the butter, vegetable oil, sugar and vanilla. Beat in 1 egg at a time, fully incorporating the first egg before adding the next. Add approximately ⅓ of the dry ingredients, stir to combine then add ½ of the buttermilk and repeat the process, ending with the final ⅓ of the dry ingredients. Scrape the sides and bottom of the bowl to ensure all ingredients are completely combined. Divide the batter equally into 2 prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10-15 minutes before removing the cakes from the pans and cooling completely on the rack. While the cakes are cooling, whip the Cool Whip together with the milk and vanilla. Add the instant pudding mix and beat on high speed for about 5 minutes until thick and creamy. When the cakes have cooled, spread ¾ cup icing on only the top surface of the first cake. Place the second cake on top and cover the entire cake with the remaining icing. Cut the cake into large slices and enjoy! Note: Melted, rather than softened, butter can cause holes to form in your cake, known as 'tunneling.' It is best to set your butter out to allow it to reach room temperature on its own.

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES

Steps:

• Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
• In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
• Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
• Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
• Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
• Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
• As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
• Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.

LEMON & BUTTERMILK POUND CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
• Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
• To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
• Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
• Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
• Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.