Cottage Pudding

I’m not sure why this is called “pudding”; it sure looks like cake to me! 🙂 Perhaps someone more knowledgeable about baking can tell me the reason. Anyway, this batter is what I used this afternoon to make upside-down apple cake. There was a bag of McIntosh apples in the refrigerator, and I thought I ought to start using them up. So I sliced up 3 cups of apples, put 1/2 cup sugar and 1 tsp. cinnamon on top of the apples, and then used this recipe:

Set the oven at 400°F, or 204°C. Butter a shallow cake pan, 8″by 8″, a small angel cake pan, or cupcake tins.

Sift together:

1 1/2 cups flour

2 tsps. baking powder

1/2 tsp. salt

1/2 cup sugar

Mix in a separate bowl:

1 egg, well beaten

1/2 cup milk (I used skim)

1/2 cup butter, melted (I used oleo)

Stir gently into the flour mixture. Add 1/2 tsp. vanilla. Pour mixture into the pan. Bake until brown and crusty approximately 25 minutes.

Note: This cake makes a tasty dessert as an upside-down cake, or topped with fresh or canned fruit, or pie filling. It doesn’t go well with regular, buttercream cake icing.


P. Booher

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