Cottage Pudding - Upside Down Cake

Cottage Pudding - Upside Down Cake

104

"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."

Ingredients

1 h 5 m {{adjustedServings}} servings 220 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews

104
  1. 117 Ratings

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Wow, this was really good! The cake, without any fruit, was amazing. I made mine as pineapple upside down. I did double the amount of brown sugar and butter it call for the bottom of the pan, w...

This was yummy. I made it as a pineapple upside down cake and everyone liked it. In place of shortening I used 1/4 c. butter and 1/4 c. Enova oil, but I think I'd use all butter next time. As...

Seriously easy, seriously fast, seriously moist and oh-so-delicious. I added about 1/4 cup of pineapple juice to the batter and it gave it a little extra "oomph."