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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 8 |
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This decadent dessert is courtesy of chefs Matt and Ted Lee,from their book,Simple Fresh Southern Knockout dishes with Down Home Flavor. Ingredients:
3/4 c sifted flour |
1-1/2 tsp baking powder |
2 large eggs |
3/4 c whole or low-fat buttermilk |
1 tsp vanilla |
9 tbs plus 1 tsp sugar |
4 tbs unsalted butter,melted and cooled to room temperature |
nonstick cooking spray |
2 c fresh raspberries(8oz0 |
whipped cream |
Directions:
1. Preheat oven to 425 degrees with a rack position in top third of oven
2. Sift together flour and baking powder in a large bowl.In another largee bowl beat eggs until creamy and yellow. Whisk in buttermilk,vanilla,5 Tbs plus 1 tsp sugar,and butter(mixture will look curdled and broken). Slowly add flour and whisk till batter is smooth and combined.
3. Spray 8 standard-size(3 oz) nonstick muffin pan cups with spray. Divide batter evenly among pepared muffin cups.,filling about2/3 full.
4. Transfer to oven and bake till sides of cakes are evenly browned(check by inserting knife tip between rim of cake and muffin cup,pylling gently to expose side of cake),about 9 mins.If cakes not evelly browned,they will not hold together when inverted. Continue baking,checking every minute until evely browned
5. Meanwhile,place raspberries in med. bowl;add remaining 4 Tbs sugar and gently toss to coat.
6. Invert cakes onto eight individual plates.Place berries on top and alongside cakes;serve with whipped cream,if desired.
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