Active Time

　　15 min

　　Total Time

　　1 hr

　　As its name suggests, a pudding cake is like two desserts in one: a light, fluffy cake that gives way to a smooth, rich custard. This one gets its signature tang from buttermilk. Maple–sweetened berries prove to be an inspired companion.

　　

Ingredients

Makes 6 servings

　　1/4 cup all-purpose flour

　　1/4 teaspoon salt

　　1 1/3 cups well-shaken buttermilk

　　1/2 stick butter, melted and cooled

　　3 large eggs, separated

　　2/3 cup sugar, divided

　　2 half-pints raspberries (1/2 pound)

　　1/3 cup pure maple syrup

　　

Step 1

Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Toss raspberries with maple syrup and serve with warm pudding cake.