Nuzzle in close
Thursday, August 27, 2009 at 2:19PM 
I have been thinking about this Buttermilk Pudding Cake for quite some time. When I saw it's photo, with those carmine-coloured berries all snuggled up against a cushion of tender, melting cake, the image stuck with me. It looked like all things dreamy, served up on a spoon.
Nevertheless, with such a short ingredient list, the skeptic in me raised a singular eyebrow - something the actual me cannot do without looking oddly quizzical or slightly pained. Could such a meagre collection of ingredients really amount to a dessert that lived up to its looks?
Oh my yes. If I was not blissfully married already, I would be writing Mrs. Tara Buttermilk Pudding Cake over and over in notepads, with hearts all around. I might whittle a million pencils down to the tiniest of nubs, and my hands could cramp, but I wouldn't care. Not at all. I am head-over-heels lost over this cake.
After getting all your bits and bobs in order, this is a cake that takes all of five minutes to make (with a mixer, a little longer by hand), but tastes exponentially better than the effort it requires. After stirring and whipping the disparate components, they are folded together into a marshmallow-tender batter. It sighs and slips its way into a pan, baking gently until pouffed on top and turned luscious below.
The only gentle suggestion I might offer would be to switch the raspberries for fresh peaches, as around here, raspberries are terribly last month. We live in peach-growing country, and at present the trees are heavy with their weight. For this, you want the ample-bosomed variety, full and soft, with a velvet skin that begs you to nuzzle in close and get a bit familiar. That yielding flesh mimics the softness of the cake's custardy belly, in delicious repetition.
And now that you have been formally introduced I do believe you should give this cake a thought as well.
If you require more reason than the case I have laid before you, you could be like me, and take my unabashedly shameless excuse, disguised under a flimsy veil of altruism. First, agree to make a recipe for a loved one that requires buttermilk, then accidentally-on-purpose purchase more buttermilk than said recipe requires. Wait a few days. Finally, choose a quiet afternoon to nobly bake the aforementioned Buttermilk Pudding Cake, as you wouldn't want the excess to go to waste.
Wink, wink, nudge, nudge. Everybody wins.
On a personal note, I want to dedicate this post to the talented and breathtakingly-honest Jess. She mentioned elsewhere that this dish took her fancy, and as she's been through more in her 28th year than many go through in decades, the least I could do is offer her something that might make her smile, as if to say - "We're so glad to see you on the other side."
Buttermilk Pudding Cake with Maple Sugar Peaches
From Gourmet.com, with minor changes. As you can see from the telltale marks on the dishes, this cake soufflés beautifully in the oven, but collapses quickly upon its removal from the heat. For the prettiest presentation, I would take the cake straight from oven to table in its fully plumped glory, then cruelly make your guests wait as it cools.
Ingredients
4 medium peaches, sliced into 1/2 to 3/4-inch wedges (or thereabouts)
2-3 tablespoons maple sugar or equal amounts of maple syrup
Softened butter for greasing the pan
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups well-shaken buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
3 large eggs, separated
2/3 cup granulated sugar, divided
In a medium bowl, gently stir together the peaches and enough maple sugar or syrup to sweeten to taste. Allow to macerate at room temperature while preparing the cake.
Preheat an oven to 350°F (175°C). Lightly butter the inside of a 1 1/2-quart shallow baking dish. Set aside.
In a large bowl, whisk together the flour and salt. In another mixing bowl, whisk together the buttermilk, butter, egg yolks, and 1/3 cup granulated sugar until well combined and the sugar is pretty much dissolved. Add the liquids to the flour mixture, stirring until just combined. Set aside.
In a large mixing bowl, either by hand or with a mixer, beat the reserved egg whites on medium speed until frothy and opaque. Increase the speed to medium high, or if by hand beat faster, and start adding the remaining sugar a tablespoons at a time, beating well to incorporate each addition. Continue whipping the egg whites until they just hold a stiff peak. Do not over beat.
Working quickly but gently, stir about one-third of the egg whites into the prepared batter. Once almost combined, add another third of whites, this time folding the batter over the whites to incorporate thoroughly. Repeat with the last of the whites.
Pour the batter into the prepared baking dish, place this dish in a larger dish or roasting pan, and pour hot water from a recently-boiled kettle in the larger pan until it comes halfway up the sides of the smaller. Bake the cake in this water bath in the preheated oven for 4- to 50 minutes, until puffed and golden. Remove from the oven and allow to cool 5 to 10 minutes before serving with the peaches alongside.
Serves 6, but I would really think 4, greedily, is the way to go. Sharing is difficult with this one.
Notes:
• I used Brien's superfine maple sugar, which has lighter taste than others I have tried, with an understated sweetness rather than that throat-warming hit associated with maple syrup. I further preferred maple sugar over syrup as it seemed to draw more juices out of the peaches, and thickened those juices only slightly.
Gourmet magazine, baking, buttermilk, cake, dessert, peaches, pudding, recipe, summer, sweet 
Reader Comments (18)
You are so cruel! Making your guests wait for it to cool. Certainly sounds delicious - with any fruit! - and I love the fact it only takes 5 minutes to boot. Even better!
I dont know as though Id of been a great guest...having to wait for this! This sounds amazing!! I love the photos! When you posted the preview picture on twitter, I couldnt wait for you to blog about these and get the recipe :)
It looks wonderfully custardy. You have just given me a great idea for this weekend!
You've made your case and you've made it well - you make me want to leave work right now and buy these ingredients. So convincing that I dare want to turn on my oven when it's 105 degrees outside and we do not have AC. But a comforting dessert seems more than worth it.
... I can almost taste it....
My dear Mrs. Tara Buttermilk Pudding Cake,
I'd like to draw some big fat hearts around you!
There I was, innocently reading along, when I got to your moving dedication. I think I turned as red as the napkin in your photos.
You should know that I was already smiling thanks to your beautiful (and hilarious) paean to this dessert. Your kind words were the icing on the cake. Or, if you prefer, the maple sugar peaches on the pudding.
Thank you. You (and, ahem, this fine dessert) make "the other side" all the sweeter.
I've been a lurker for a little while, but the utter fabulousness of this post has forced me to comment. Mrs. Buttermilk Pudding Cake made me laugh out loud, because I've felt that way about desserts before. (Today, actually, I had a piece of cake made from compressed Mexican Maria cookies, and I thought, "Has there ever been anything more beautiful?") I've also been toying with the idea of making homemade butter, and using the leftover buttermilk to do something awesome. (I live in Mexico City and it's hard to find buttermilk here.) Was thinking ice cream, but NAY. Buttermilk pudding cake has... taken the cake. Thank you!
Oh sweet mother of buttermilk. This looks heavenly!
I am sensing something like a featherweight cake/warm panna cotta hybrid here...sold! And since you've used your leftover buttermilk so beautifully, I'm not sure this is necessary to note, but you can freeze buttermilk. For real! I pour it into ice cube trays, freeze it and then put the cubes in a ziptop bag. Thawed, it works perfectly for baking. Each cube is two tablespoons.
mmm this looks good!
As always, dear Tara, your writing takes my breath away. This is a wonderful post, with the most perfect sounding recipe. I will most definitely be making it this weekend, perhaps with some of the fresh figs I've been pulling from some public trees near my house. Luckily, I have some leftover buttermilk already in my fridge! :)
ooo this looks so fabulous, and you're right, what a gorgeous presentation!! I agree with the peaches...they seem to compliment buttermilk quite well!
Julia, I am cruel, aren't I? But sometimes we must suffer just a little for the Pretty.
Jennifer, I only suggest waiting until the custard is no longer molten - 5 minutes or so. The original recipe says 10-15 minutes, but that (to me) is a Herculean task.
Cha sen, if you try it, I hope you enjoy the cake.
Amanda Mae, did you manage to wait out the afternoon?
Jess, my dear, we'll just start a mutual admiration society, shall we? And then we'll call it even. You are such a treasure that you deserve every attention. I wish I could have had you around our table, to serve you a heaping helping.
Lesley, I am so happy to hear that I have inspired you to speak up! It is wonderful to have you here. My goodness, making your own butter for buttermilk? Be still my heart.
Shauna, I must work "sweet mother of buttermilk" into my next conversation - and thank you for sharing such a great tip!
kelly, thank you!
Andrea [bella eats], fresh figs? Oh my. Jealous. Their texture would be a perfect match for this cake, and their sweetness intensified beautifully by the maple sugar. Nigella has these Figs for 1001 Nights - scented with orange flower and rosewater - something along those lines would be wonderful (maybe with honey instead of maple). Looking forward to seeing what you come up with!
Sprouted Kitchen, so glad you agree. Dairy is such a wonderful partner with peaches, the acidity and tang echoes those notes in the fruit, without overpowering the dish.
You really sold me on this dessert - I've already bookmarked this for Summer.
I always make sure to put time aside to read your blog, it's just lovely.
dear seven spoons...i am a first time reader...having just stumbled upon your blog...my good luck...
bravo to you on your sweet amandine dedication!
it truly is wonderful having jess on this side!
& btw: i will be re-creating your buttermik pudding cake...it sounds wonderful...& i've bookmarked your blog & look forward to baking with you!
Wow... it looks heavenly. It's putting the chocolate I had for dessert to shame.
I swear my mouth just watered! I love love love custard, and this cake sounds absolutely perfect. I am not much of a baker, but I may have to give this a try. My stomach is growling!
Wow... that looks utterly incredible o.O
I'm sure your husband would let you stray if Mr. Buttermilk Pudding Cake had a sister, MIss. Buttermilk Pudding Cake! Hehe. I saw a recipe for buttermilk pie that I wanted to try but now I'm thinking this...great recipe!
Chanel11, that is terribly kind of you. Thank you so much for making time for me in your day.
Linda, so glad to have you here - and thank you for the compliments. They made my day. As for Jess, she's just a gem.
rachel, heavenly is the perfect word for this cake. It's like cuddling up with a duvet. A duvet you eat with a spoon.
overflowingbookshelf, whipping the egg whites is the only labour-intensive part of the recipe - and that only takes a few minutes. The rest is stirring and you're done! Don't be wary of this one, if you love custard I urge you to try it. I think you'll be pleased.
Mama Coyote, thank you!
Maris, we'd be one big happy Buttermilk family. It'd be delicious.