Magical Desserts
Upside-down and pudding cakes are old-fashioned desserts that seem to perform a sleight of hand in the oven.
Upside-down cakes, assembled in layers in a cast-iron skillet, are flipped over when done to reveal a finely textured cake on the bottom and a moist gooey sauce on top. Pudding cakes are assembled like traditional cakes, but while baking, the cake rises to the top and a creamy pudding sinks to the bottom.
This week, American Profile presents two cake recipes that allow you to perform some culinary magic of your own.
Glenda Barber, of St. James, Mo., sent us the recipe for Lemon Pudding Cake. “This is an old recipe from my mother. She took it to family reunions every year, and there were never any leftovers,” she says.
Fudge Upside-Down Cake is another recipe passed from mother to daughter. Kay Carman’s mother made this cake many times as Carman was growing up. “It was a recipe that probably came from a farm newspaper, as we lived on a farm,” says the resident of Philpot, Ky.
As always, American Profile looks forward to receiving your recipes and sharing them with our millions of readers across the nation. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned
Lemon Pudding Cake
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Ingredients
1 cup sugar
4 eggs, room temperature
1/3 to 1/2 cup fresh lemon juice
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup 2% low-fat milk
Fresh raspberries
2. With an electric mixer, beat butter and sugar until fluffy. Separate eggs yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended.
3. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown. Serve warm or chilled with berries. Serves 6.
Fudge Upside-Down Cake
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2 tablespoons butter or margarine
3/4 cup granulated sugar
4 tablespoons cocoa
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Sauce:
1/2 cup granulated sugar
1/2 cup brown sugar
3 tablespoons cocoa
1 tablespoon butter or margarine
1 cup milk
1 ounce unsweetened chocolate
1/2 teaspoon almond flavoring
1/2 cup chopped walnuts
2. To prepare the cake, melt butter and pour into a large bowl. Add sugar and cocoa; mix well. In a medium bowl, combine flour, baking powder and salt. Add to butter mixture alternately with milk. Add walnuts and vanilla. Pour into pan.
3. To prepare the sauce, combine sugars, cocoa, butter and milk in a saucepan. Heat. Add chocolate; stir until chocolate melts and sauce is smooth. Stir in almond flavoring and walnuts. Pour over batter.
4. Bake 25 to 30 minutes. Cool slightly. Invert cake onto platter. During baking sauce goes to the bottom and makes a creamy topping. Serve with ice cream or whipped cream.
Serves 10.
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