Buttermilk Pudding Cakes

Since strawberries are perfect right now here is a little dessert for ya. In the recipe they just tossed the berries in sugar, but I used Danish Dessert. Whenever I make Danish Dessert I always think of my mother.
Buttermilk Pudding Cakes

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
Nonstick cooking spray
2 cups (8 ounces) fresh raspberries or strawberries
Whipped cream, for serving (optional)

Directions

1.Preheat oven to 425 degrees with a rack positioned in the top third of the oven.

2.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.

3.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.

4.Meanwhile, place raspberries or strawberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.

5.Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired

* Note - If you do not have buttermilk you can substitute regular milk with 1 tablespoon of lemon juice or vinegar plus enough milk to make 1 cup. Let stand a few minutes. Or use 1 cup plain yogurt.

Pictures by Me

Recipe adapted from Martha Stewart Show