How to make it

  • Preheat oven to 425 degrees with a rack position in top third of oven
  • 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.
  • Spray 8 standard-size(3 oz) nonstick muffin pan cups with spray. Divide batter evenly among pepared muffin cups.,filling about2/3 full.
  • 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
  • Meanwhile,place raspberries in med. bowl;add remaining 4 Tbs 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.

Reviews & Comments 1

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    " It was excellent "
    theoldprof ate it and said...
    Good one.
    Thanks for sharing.
    Was this review helpful? Yes Flag

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