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Buttermilk Pudding Cake with Maple Raspberries
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/3 cups well-shaken buttermilk
- 1/2 stick butter, melted and cooled
- 3 large eggs, separated
- 2/3 cup sugar, divided
- 2 half-pints raspberries (1/2 pound)
- 1/3 cup pure maple syrup
Directions:View on Epicurious
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