Raspberry Pudding Cake
Serves 6.
Note: From "The Pollan Family Table," by Corky, Lori, Dana and Tracy Pollan.
• 8 tbsp. (1 stick) unsalted butter, melted and cooled, plus extra for greasing pan
• 3/4 c. sugar, divided
• 1/4 c. water
• 1 tbsp. fresh lemon juice
• 1 tsp. cornstarch
• 2 c. fresh raspberries
• 1/2 c. raspberry jam
• 1 c. flour
• 1 3/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 1 egg
• 1/2 c. whole milk
• 1 tsp. vanilla extract
Directions
Preheat oven to 375 degrees. Butter a 9-inch square baking pan.
In a small saucepan over low heat, stir together 1/4 cup sugar, 1/4 cup water, lemon juice and cornstarch, and bring to a simmer.
Add raspberries and raspberry jam and cook, stirring for an additional 3 minutes. Set aside.
In a medium mixing bowl, whisk together flour, baking powder, salt and remaining 1/2 cup sugar.
Whisk together egg, milk, melted butter and vanilla in a large mixing bowl.
Add dry ingredients and stir with a wooden spoon until just combined.
Spread batter into baking pan and top with raspberry sauce.
Bake until a tester inserted in the center of the cake comes out clean, about 20 to 25 minutes.
Cool in pan on a cooling rack for 5 minutes and serve.
Nutrition information per serving:
Calories430Fat17 gSodium250 mgSaturated fat10 g
Carbohydrates66 gTotal sugars41 g
Protein5 gCholesterol75 mgDietary fiber4 g
Exchanges per serving: 1 starch, 3 ½ carb, 3 ½ fat.
