The Lee Brothers know something about great food. Winners of the coveted James Beard Award for Cookbook of the Year, Matt and Ted Lee have a modern, magical touch with Southern cooking. Dishes like oyster soup, collard greens and even Caesar salad take on a decidedly Southern influence.

Among the star recipes in their cookbook, "The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor," are these individual dessert cakes. Who can resist a dessert that bakes in less than 10 minutes in a standard nonstick muffin pan? The Lees describe these cakes as a combination of warm vanilla custard comfort along with the tangy flavor of buttermilk pound cake. Serve these hot, with sugar-dusted raspberries -- the warmth of the cake softens the raspberries just enough to give them a jammy consistency. This is my go-to Seriously Simple summer dessert that always receives raves.

Fresh raspberries are just the jumping off point for creative variations. Check out what's available in your market, and try other fruit variations. Make the cakes as described and serve with warm cooked plums in brandy, strawberries with some balsamic or port syrup, or maybe sliced apricots or peaches briefly cooked with agave syrup and bourbon. Don't forget the whipped cream or creme fraiche to top off the cakes. The authors note that if you don't own a nonstick muffin pan, spray your pan with cooking spray (or grease the pan with butter, then dust it with flour) before pouring in the batter.

Buttermilk Pudding Cakes with Sugared Fruit

Serves 8

For the buttermilk pudding cakes:

3D4 cup sifted all-purpose flour (3 ounces)

1 1D2 teaspoons baking powder

2 large eggs

3D4 cup whole or low-fat buttermilk

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