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Dena's Upside-Down Pudding Cake

 

      Yield: 8 Servings

 

      3 T  butter

      1 c  C&H Pure Cane Golden Brown

           -Sugar

  5 1/2 c  flour

      2 t  baking powder

    1/8 t  salt

      2 T  butter,soft

    1/2 c  C&H Pure Cane Granulated

           -Sugar

      1 t  vanilla

      1    egg,beaten

      1 c  milk

      1 c  sour cream

Preheat oven to 375 F. Butter 8-inch cake pan.

 

Melt three tablespoons of butter and stir in brown sugar; spread into

bottom of cake pan and set aside. In medium bowl, whisk together flour,

baking powder and salt; set aside. Cream butter and sugar; add vanilla

and egg and mix well. Add to dry ingredients, alternating with milk.

Mix well. Pour into cake pan and dot generously with sour cream. Bake

until cake is golden and center springs back to the touch, about 45

minutes. Remove from oven and immediately turn upside down on to a

plate. Can be served warm with cream, whipped cream or ice cream, if

desired.

 

Alternative serving suggestion: allow cake to cool on a cutting board.

Cut cooled cake into 1-inch squares. Arrange squares in a goblet or

individual serving bowls. Top with whipped cream and chocolate shavings.











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