Cottage Pudding Upside Down Cake Recipes

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COTTAGE PUDDING - UPSIDE DOWN CAKE



Cottage Pudding - Upside Down Cake image

This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.

Provided by Sandra

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

3 tablespoons butter, melted
½ cup packed brown sugar
3 apples - peeled, cored and sliced
½ cup shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
  • Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.7 g, Cholesterol 18.6 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 162 mg, Sugar 22.7 g

COTTAGE PUDDING (CAKE FOR STRAWBERRY SHORTCAKE)



Cottage Pudding (Cake for Strawberry Shortcake) image

This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake. It is moist and sweet and can be eaten by itself too.

Provided by Kaylene

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 9

Number Of Ingredients 8

2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup vegetable shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
  • Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 45.1 g, Cholesterol 22.8 mg, Fat 9 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 219.5 mg, Sugar 23.6 g

COTTAGE PUDDING CAKE



Cottage Pudding Cake image

This is one of my favorite family recipes. It is a simple, sturdy white cake with vanilla-flavored syrup poured atop. It is best served piping hot on a cold winter's day.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 50m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 12

1/4 cup butter, melted
1/2 cup sugar
1 egg
1 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 cups boiling water
2 tablespoons butter
2 tablespoons flour
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
  • To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
  • Slice cake into 2-inch pieces and place each piece in a bowl to serve.
  • Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
  • Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.

Nutrition Facts : Calories 199.1, Fat 5.7, SaturatedFat 3.4, Cholesterol 28.6, Sodium 184.4, Carbohydrate 34.5, Fiber 0.5, Sugar 20.1, Protein 2.8

UPSIDE-DOWN DATE PUDDING



Upside-Down Date Pudding image

This sweet and tasty dessert came from a cookbook put out by Dorothy Mengering, mother of Late Night talk show host David Letterman.

Provided by loof751

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 15

1 1/2 cups packed brown sugar
1 tablespoon unsalted butter
1 1/2 cups water
1 (8 ounce) package pitted dates, chopped
1 cup boiling water
1/2 cup packed brown sugar
2 tablespoons unsalted butter
1 egg
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
whipped cream, for topping

Steps:

  • In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
  • Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
  • In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
  • In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
  • Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
  • Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.

Nutrition Facts : Calories 211.4, Fat 2.7, SaturatedFat 1.5, Cholesterol 18.9, Sodium 179.4, Carbohydrate 46.6, Fiber 1.6, Sugar 35.5, Protein 2

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