I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Raspberry Orange Pudding Cake

Summer fruit desserts are such a sunny joy. And whether you call this type of dish a cobbler, a slump or a pudding cake, it makes the perfect summer dessert. Sweet and juicy summer fruit melts into a saucy layer tucked beneath a tender cake. I’ve shared before my Saucy Peach and Bluebbery Cobbler version. Raspberries are a rare local treat and when I find them I make the most of them. If I find them in abundance, I freeze them, and can then use them throughout the year for this lovely dessert.

Part of the beauty of this recipe is its adaptability. I love the twist of using fresh orange to compliment the raspberries, but you could certainly use lemon, or even lime. Add some scraped vanilla beans to the cake to pump up that flavor, or a little raspberry liqueur to the berries. This dish is perfect on its own, but there is something special about hot pudding cake served with a scoop of cold ice cream. You could also top it with whipped cream, plain, sweetened or with a little liqueur. I love bring the dish to the table, and watching the looks of delight when the juicy raspberry layer is revealed on the first scoop.

Raspberry Orange Pudding Cake
Serves 6
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Ingredients
  1. Raspberry Orange Pudding Cake
  2. 2 cups fresh raspberries
  3. 2 Tablespoons granulated sugar
  4. 2 Tablespoons fresh orange juice (zest before squeezing for the cake)
For the Cake
  1. ½ cup (1 stick) unsalted butter, at room temperature
  2. ¾ cups granulated sugar
  3. zest of one orange
  4. 1 teaspoon vanilla
  5. 1 large egg
  6. 1 ½ cup all-purpose flour
  7. 1 ½ teaspoon baking powder
  8. ½ teaspoon baking soda
  9. ½ cup whole buttermilk
  10. 1 Tablespoon orange juice
For the Topping
  1. ¾ cup granulated sugar
  2. 1 Tablespoon cornstarch
  3. ¾ cup hot water
Instructions
  1. Preheat the oven to 350. Spray an 8 inch square pan with cooking spray.
  2. Spread the raspberries evenly on the bottom of the prepared pan. Sprinkle the sugar evenly over the top, then sprinkle over the orange juice.
For the Cake
  1. Beat the butter in the bowl of a stand mixer to break it up, then add the sugar, orange zest and vanilla and beat until light and fluffy, scraping down the sides of the bowl. Beat in the egg until the batter is smooth. Beat the flour, baking powder and baking soda in two additions alternately with the buttermilk, scraping down the sides of the bowl, until the batter is smooth. Dollop the batter evenly over the berries, then spread it out to cover the berries completely. I find lightly damp fingers the easiest way to do this.
For the Topping
  1. Whisk the sugar and cornstarch together in a small bowl, then sprinkle evenly over the batter in the pan. Place the pan on the oven rack, then pour over the hot water evenly, making sure the entire surface is damp.
  2. Bake the cake for 50 minutes, until firm and golden. Serve warm
The Runaway Spoon http://therunawayspoon.com/blog/

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