Best Cherry Cottage Cake Recipes
COTTAGE PUDDING CAKE
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
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
CHERRY PUDDING CAKE
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. -Brenda Parker, Kalamazoo, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, extract and remaining sugar; spoon over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts : Calories 296 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 147mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY COTTAGE CAKE
This cake souffle like and made in your iron skillet. It is not overly sweet, but it sure grabs your attention! Great for breakfast or that luncheon with the ladies. Mom made this for the Parish Priests... they loved it as much as we did.
Provided by Pat Duran
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350^. Spray iron skillet with non-stick spray;set aside.(mine is 12 inch) Beat together the egg yolks and sugar until smooth. Add the melted butter, cottage cheese, sour cream, milk,and vanilla, beating until well combined.
- 2. Combine flour,salt,baking powder, and baking soda; set aside. In another small bowl beat the egg whites until until soft peaks form, slowly add the golden light brown sugar and lemon juice beating until stiff but not dry peaks form.
- 3. Beat flour mixture into cottage cheese mixture , until well blended and smooth. Remove from mixer and fold in egg whites;scooping from bottom to top to mix in evenly. Pour mixture into the iron skillet top with the pitted cherries. Bake until golden, about an hour or until tested done. Let cool completely and sprinkle with powdered sugar. Cut in wedges or squares and serve as is or with whipped topping.
- 4. finished. Keep refrigerated and covered.
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