Saturday, March 18, 2006
Cottage Pudding-Upside Down Cake
Cottage Pudding- Upside Down Cake
originally by Sandra on www.allrecipes.com but with my modifications.
6 TBS butter, melted
1 Cup packed brown sugar
3 large apples, peeled, cored, and sliced
1 stick butter
1 Cup sugar
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1. Preheat oven to 350º.
2. Pour melted butter into the bottom of an 8-inch square pan. Tilit 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 the stick of butter and the white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking soda, 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 40-50 minutes, or until a toothpick inserted near the middle comes out clean. Immediately invert onto a serving platye. Serve warm with ice cream or freshly whipped cream.