Reviewed: Jun. 14, 2008

This cake was good, but not five star material IMHO. First of all, it should not be called cottage "pudding," as it is essentially a cross between a pound cake and an angel food cake. I topped it with raspberries, which was OK, but really was too many seeds. It sort of tasted like jam on top of pound cake when it was done. But, I don't think it's fair to judge a recipe based on substitutions, so I rated the cake part, not the cake as I made it. If I had, this would have been 3 stars, not four.

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India74

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Reviewed: May 19, 2008

This was delicious! I made it for my family, and they all loved it. I doubled the brown sugar and butter part, though, and used only two apples. Also, I suggest that you cook it for over 50 minutes, because mine turned out to be a little doughy in some parts. I also sprinkled nutmeg and cinnamon on it, and it was great! Thank you so much.

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chocotiko

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Reviewed: May 16, 2008

The only reason this recipe doesn't get five stars is because one REALLY should double the butter/sugar topping. Also, as per other reviewers' advice, the sugar in the cake batter may be lessened. Other than that, this recipe is wonderful. For a more sophisticated version, use fresh pears and add 1/2 teaspoon of cardamom to the cake batter. You won't be sorry!

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opheliascout

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Reviewed: May 12, 2008

it is my favorite upside down cake , i increase the butter by 1 tbsp

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mjj123

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Reviewed: May 6, 2008

This was such a great cake, and so easy! The only change I made was to use 4 Tbls of butter instead of 3 and to use 1/2 cup of butter instead of shortening. I had all of the ingredients on hand for a short notice dessert. Thanks!

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mbbdirks

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Reviewed: May 5, 2008

Our group LOVED this warm from the oven. I am rating this based on the use of HALF the white sugar, whole wheat pastry flour, and butter replacing shortening in the cake. Very moist! The men and boys raved! I did not skimp on the butter/brown sugar topping. I did, however, double the recipe in a 13x9 pan, and turned it out onto a baking tray. I think it would be even better in 2 square or 11x7 pans, so the edges can crisp up... Heath Bar ice cream was a good accompaniment =)

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 2, 2008

This was a great cake! I used Pineapple Rings and put Marischino Cherries in the centers but will skip the cherries next time as no one at them. My family of 5 ate all but one slice of this cake in one sitting and that was after a rather large dinner! I used butter...not a fan of Crisco. Reduced sugar to 3/4 cup and used 4T. butter in the topping. My family requested more "goo" next time so I will double the butter and brown sugar and see how that works. I made this in my favorite cast iron skillet and it came out easily. This one is definately going in the recipe box! Thank you!

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CHEFKULP

Cooking Level: Expert

Home Town: Honey Brook, Pennsylvania, USA

Living In: Narvon, Pennsylvania, USA

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Reviewed: Mar. 9, 2008

Made it just as described...it tasted GREAT! We did it in muffin cups (made 16).

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Annette

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

Fairly good but much too sweet. I like my upside down cake with pineapple or peaches. They are more flavorful.

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PAT79

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

I made this with peaches and it was delicious. Will definitely make it again and try different fruits. thanks for the recipe.

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deejodogs

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

works well in an 8X8 dish also. used pineapple with marichino cherry in the middle of each. best part was i made the butter/brownsugar/pineapple part, put it in the 8X8, covered it and put it in the frige (for 24hrs) until i was ready to make the dessert. it was easy to whip up the cake part then add it to to what i had prepared earlier. had it cooking in the over during dinner...turned out great! really tasty!

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AVSAVSAVS

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Wakefield, Massachusetts, USA

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Reviewed: Dec. 24, 2007

Wonderful! My Mum picked it out (very picky) and I made it with butter instead of shortening. She LOVED it -- just like the cake her Mum used to make. Great texture, density, flavour. Making again for Christmas Eve Dinner!

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aChristian

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 1, 2007

Very easy and a great way to use the local apples that are in season. I used 1/4 cup of unsalted butter in place of shortening and reduced the sugar to 3/4 cup. Next time, I may add some nuts and cinnamon in with the apple topping. Might also try adding a little apple butter to the cake mixture. Addition: I have used 1/3 cup applesauce in place of an egg for this recipe which makes the cake incredibly moist and adds a little more apple flavor. I have also used 1/3 cup of pearsauce from Trader Joe's which was AMAZING!

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APT1171

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 25, 2007

This is a wonderful recipe, perfect with vanilla ice cream!!! I did make a couple of changes: added cinnamon, nutmeg, and a little ginger to the batter; I also used a can of apple pie filling that I had on hand. It baked for one hour and was delicious.

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BJT72

Cooking Level: Professional

Living In: Perrysburg, Ohio, USA

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Reviewed: Oct. 22, 2007

The cake is to die for, really good! I disagree about doubling up on the butter/brown sugar base; it was too much for a small square pan. I used pineapple, too.

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

I made it with apples and it was quite tasty. My cake was a little crumbly, but still very good. I liked have just a small cake that won't sit around for days before getting eaten.

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Aug. 2, 2007

Surprisingly yummy. I was amazed at how moist the cake was and how it was hard to stop eating! I used pineapples the first time around and plan on making it again with apples. Easy, different and delicious!

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skaterchick

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Reviewed: Jul. 19, 2007

Thanks so much for sharing this delicious recipe! I use butter instead of shortening and reduce the white sugar to 3/4 of a cup. Took another reviewers suggestion to make it in my 12 inch cast iron pan. Fast, easy, scrumptious and only one pan! We pour a little carmel sauce over it and it doesn't even need ice cream.

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Jul. 12, 2007

Wow, this was really good! The cake, without any fruit, was amazing. I made mine as pineapple upside down. I did double the amount of brown sugar and butter it call for the bottom of the pan, wich was, to my taste, a very good choice. The other thing I made different was 1/2 cup unsalted butter, just 1/2 cup sugar, and I sifted the flour with the baking powder, I don´t know why i did it because the recipe does not call for that step, but was glad I did, the cake was super moist, it was like eating silk, the flavour and texture was spectacular. I will try this again, for sure, with other fruits, but also without any fruit and this time, with no fruit, I will use 2/3 cups of sugar. I really don´t like very sweet deserts, thats why when the cake is with fruit 1/2 cup of sugar is enough, but if there is no fruit, then I will need a little more sugar to compensate.

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Lucia de Wagner

Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

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Reviewed: Jul. 12, 2007

This cake was excellent. I made the following adjustments. I cut the sugar in half, using only 1/2 cup. I doubled the melted butter and brown sugar for the bottom of the pan. I used one 15 oz. can of crushed pineapple (mostly drained). I made this for a dinner party and it was perfect. Everyone loved it.

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