Buttermilk Pudding Cakes

By cuznvin

Ingredients

• 3/4 cup sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 3/4 cup whole or low-fat buttermilk
• 1 teaspoon pure vanilla extract
• 9 tablespoons plus 1 teaspoon sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
• 2 cups (8 ounces) fresh raspberries
• Whipped cream, for serving (optional)

Preparation

Step 1

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.
Divide batter among 8 standard-size (3 ounce) nonstick 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