Red & Black Raspberry Pudding Cake
Submitted by mousy
Red and black raspberry pudding cake with fresh and frozen berries simmered into syrup and spooned over a buttery cake batter. The berries sink while baking, creating a soft pudding-cake top.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minPudding cake is one of those magical desserts where the batter and the topping switch places during baking. You spread tender cake batter into a pan, spoon a hot berry syrup over the top, and as it bakes the cake rises through the berries while the syrupy fruit sinks to the bottom. The result is a fluffy cake on top with a thick, jammy raspberry layer underneath, ready to spoon out warm.
The two-raspberry approach is the move that makes this special. Frozen red raspberries provide consistent year-round flavor and color, while fresh black raspberries bring deeper, slightly wilder berry notes that frozen alone can’t match. If black raspberries are out of season, blackberries make a fine substitute.
The two-temperature bake (350°F/175°C for 20 minutes, then 325°F/160°C for 20-25 more) lets the top set quickly before reducing heat so the bottom finishes without burning. Serve warm with a pour of heavy cream or a scoop of vanilla ice cream. Pair with strong coffee or hot tea for a satisfying summer dessert.
Pro Tips
- Drain the thawed raspberries well, reserving the ⅓ cup syrup. Excess liquid makes the bottom too soupy.
- Pick over fresh black raspberries to remove stems and any underripe fruit. Quality fruit makes or breaks the dessert.
- Spoon (don’t pour) the hot berry mixture over the batter. Pouring sinks too much liquid through.
- Test for doneness in the cake layer, not the fruit layer. A tester through the top should come out clean.
Variations
- Use all blackberries, all raspberries, or a mix of berries for different flavor profiles.
- Add 1 teaspoon of grated lemon zest to the cake batter for extra brightness.
- Top with toasted sliced almonds before baking for crunch and nutty contrast.
Ingredients
Directions
Thaw and drain the frozen red raspberries well, reserving ⅓ cup of syrup.
Pick over the fresh berries.
In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice, and combine the mixture well.
Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes.
In a large bowl, cream the butter.
Add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy.
Add the egg and vanilla, and beat the mixture until it is smooth.
Into a bowl, sift together the flour, baking powder, and salt.
Add flour mixture to the butter mixture in small batches, alternating with additions of milk.
Beat well after each addition and blend the batter until it is smooth.
Spread the batter evenly in a lightly buttered 9-inch square baking pan.
Spoon the berry mixture over it.
Bake in the middle of a preheated 350f oven for 20 minutes.
Reduce heat to 325℉ (160℃) and bake for 20 to 25 minutes more or until tester comes out clean.
Let it cool on a rack for 10 minutes.
Serve with cream or whipped cream.
Comments
