Best Cottage Pudding Upside Down Cake Recipes

PLUM UPSIDE-DOWN CAKE

Plum Upside-Down Cake image

Based on the Cottage Pudding Upside-Down Cake on this site, this plummified version ensures the same fluffy base but with specks of cinnamon thrown in for visual effect. Use a mix of sweet and sour plums for best results and adjust the brown sugar amounts if most of them are sour. Note that flipping the cake will be messier if your plums are overripe. Once it's cooled down, you'll want to reheat it for about 10 seconds in the microwave for the tastiest results.

Provided by crys

Categories Desserts Cakes Upside-Down Cake Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 tablespoons brown sugar, or to taste
1 ½ tablespoons blanched almond flour
3 plums, pitted and sliced
½ cup unsalted butter, softened
½ cup white sugar
1 egg, at room temperature
¾ teaspoon vanilla extract, or to taste
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk, at room temperature

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.
Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 31 g, Cholesterol 48.8 mg, Fat 13.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 7.8 g, Sodium 248.7 mg, Sugar 15.9 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

Ingredients

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