Cottage Pudding Cake Recipes

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COTTAGE PUDDING - UPSIDE DOWN CAKE

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



Cottage Pudding - Upside Down Cake image

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

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

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



Cottage Pudding Cake image

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

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

COTTAGE PUDDING (IT'S REALLY A CAKE!)

Make and share this Cottage Pudding (It's really a cake!) recipe from Food.com.

Provided by Cooking to Perfecti

Categories     < 60 Mins

Time 40m

Yield 9 serving(s)

Number Of Ingredients 14



Cottage Pudding (It's really a cake!) image

Steps:

  • Preheat the oven to 400* (F).
  • Butter and lightly flour an 8-inch square cake pan.
  • Mix the flour, baking powder, salt, and sugar together in a large bowl.
  • Melt the butter in a small pan, remove from heat, and whisk in the milk and egg, beating well.
  • Add to the flour mixture and blend.
  • Pour into prepared pan and bake for about 25 minutes, or until toothpick inserted in center comes out clean.
  • Cool in pan for 5 minutes.
  • Turn out onto wire rack.
  • Serve warm with lemon sauce/vanilla sauce, or your favorite thick chocolate sauce.
  • For Lemon/Vanilla Sauce: Mix the sugar and cornstarch together in a small bowl.
  • Add sugar mixture to boiling water, stirring constantly.
  • Boil 5 minutes.
  • Remove from heat and swirl in the butter, lemon juice and rind OR vanilla extract, and pinch of salt.
  • Serve warm.

Nutrition Facts : Calories 296.9, Fat 14, SaturatedFat 8.6, Cholesterol 59.3, Sodium 333.4, Carbohydrate 40.3, Fiber 0.6, Sugar 22.4, Protein 3.5

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup butter
1/2 cup milk
1 egg, slightly beaten
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
3 tablespoons lemon juice
1 grated lemon, rind of (OR 2 tsp. vanilla extract in place of the lemon rind and juice)
1 pinch salt

COTTAGE PUDDING

My mother has been making this recipe for years and her mother before her. It's not really pudding, but is more like a yellow cake with berries in it. My family always uses black raspberries and we usually sit down and eat it for a meal. But it could also be used as dessert or maybe a snack. It's best served warm, with milk poured overtop of it!

Provided by mj Sergent

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8



Cottage Pudding image

Steps:

  • Cream sugar, crisco and eggs.
  • Mix flour, baking powder and salt.
  • Add altenately wtih milk and vanilla.
  • Add berries last.
  • Pour batter into greased and floured 9" by 13" pan.
  • Bake 375 for 45 minutes.

Nutrition Facts : Calories 312.7, Fat 10.4, SaturatedFat 3.4, Cholesterol 38.1, Sodium 82.8, Carbohydrate 50.1, Fiber 0.8, Sugar 25.2, Protein 4.9

1 1/2 cups sugar
1/2 cup Crisco
2 eggs
3 cups flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1 pint berries

QUICK LEMON COTTAGE CAKE

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6



Quick Lemon Cottage Cake image

Steps:

  • Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.

1 cup lemon curd, found on jellies and jams aisle
3 tablespoons water
1 lemon, zested
4 (1-inch) slices pound cake
1 pint fresh raspberries
Mint sprigs for garnish, optional

INGRID'S APPLE COTTAGE PUDDING

This is the best apple cake my mom used to make with the apples from our backyard. This is a very forgiving recipe. It can take a variety of apples and a range of quantities. It is quick and delicious.

Provided by Food4Life

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12



Ingrid's Apple Cottage Pudding image

Steps:

  • Preheat oven at 375°F.
  • Layer apples in a greased pan (9x13).
  • Combine flour, sugar, baking powder, and salt in a bowl.
  • Mix soft butter and milk. Add to dry ingredients. Combine well.
  • Mix egg, milk and vanilla. Add to batter mixture and combine well.
  • Pour batter over apples.
  • Bake for 25 minutes.

Nutrition Facts : Calories 246.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 34, Sodium 324.1, Carbohydrate 44.9, Fiber 1.4, Sugar 28.6, Protein 3.2

3 -5 cups apples, peeled and diced
1 teaspoon cinnamon
1/4 cup brown sugar
1 3/4 cups flour
1 1/4 cups sugar (white or brown)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter (soft)
2/3 cup milk
1 egg
1/3 cup milk
1 teaspoon vanilla

CARAMEL PUDDING CAKE

This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 9



Caramel Pudding Cake image

Steps:

  • Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup butter, softened
1/2 cup sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup raisins
1 cup packed brown sugar
2 cups cold water

COTTAGE PUDDING (CAKE FOR STRAWBERRY SHORTCAKE)

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



Cottage Pudding (Cake for Strawberry Shortcake) image

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

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

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

My Mom used to make this and I still make this pudding-like cake. During the baking the batter rises to the top and a pudding like sauce forms underneath the crust. There is also a lemon version.

Provided by Holly Liddiard

Categories     Desserts     Cakes

Yield 10

Number Of Ingredients 9



Half-hour Pudding Cake (Montreal Pudding) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
  • Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
  • Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 44.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 70.6 mg, Sugar 33 g

1 cup all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ cup raisins
½ cup milk
1 cup packed brown sugar
2 cups boiling water
1 tablespoon butter
1 teaspoon vanilla extract

COTTAGE CHEESE BATTER CAKE

This cake and a hot cuppa tea make a nice lunch. I have used frozen berries from the freezer, they work quite well and didn't have to slice the strawberries.from Reader's digest.

Provided by Derf2440

Categories     Breads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16



Cottage Cheese Batter Cake image

Steps:

  • Cake------------.
  • Preheat oven to 350 degrees.
  • Place all ingredients for cake in food processor.
  • Pulse together until batter forms.
  • Spoon into buttered 8 inch square cake pan.
  • Bake for 45 to 50 minutes or until cake tester inserted in centre comes out clean.
  • Topping------------.
  • Combine berries.
  • Melt red currant jelly with orange juice.
  • Let cool slightly, stir into berries.
  • Top cake with berry mixture and cut into squares to serve.
  • Variation------------.
  • If you don't have a food processor, you can use a blender to combine the ingredients for this cake.
  • Process the eggs, cottage cheese and cream cheese until smoth, then add the remaining cake ingredients and process until combined.
  • Proceed as directed above.
  • (An electric mixer is not recommended for preparing this recipe as it changes the texture of the cake).

3 eggs
2 cups cottage cheese (2%)
1/2 cup all-purpose flour
1/3 cup sugar
1/3 cup cream cheese (light, not whipped type)
1/4 cup melted butter
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1 cup sliced strawberry
1 cup raspberries
1 cup blueberries
1/4 cup red currant jelly
1 tablespoon fresh orange juice

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