COTTAGE PUDDING CAKE

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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

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

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