Maple Buttermilk Pudding Cake 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.

MAPLE PUDDING CAKE

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.

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

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.

BUTTERMILK PUDDING CAKE WITH MAPLE RASPBERRIES

Steps:

• Preheat oven to 350 F with rack in middle. Butter 1 1/2 quart shallow baking dish.
• Whisk together flour and salt in a large bowl.
• In a separate bowl whisk together buttermilk, melted butter, yolks, and 1/3 C sugar. 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 C sugar, 1 T at a time, 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, about 40-45 minutes. Cool slightly before serving.
• Combine raspberries with maple syrup and serving along with warm pudding cake.

MAPLE PUDDING CAKE

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.

VERMONT MAPLE-PECAN CAKE

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.

BUTTERMILK MAPLE SPICE CAKE

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.