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Fannie Farmer's Cottage Pudding Cake, small batch recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I was at the peninsula house this weekend, spending some time with my dear husband. We put more household stuff away, worked in the yard a bit and I did some cooking and laundry on Sunday, making it a very normal weekend for a change. Living apart in separate houses during this transition time, has been more difficult than either of us thought it might be.......Which has prompted us to change our plans, so that I can transition to the peninsula sooner than was originally planned. We are pretty happy about the change!

Cottage Pudding Cake, from Fannie Farmer
Fannie Farmer's Cottage Pudding Cake

One of the recipes I had a good time playing with was this little cake recipe from my well worn Fannie Farmer cookbook. It is easy and just the right size for small families.



Cottage Pudding Cake, with Browned Butter Frosting
adapted from: The Fannie Farmer Cookbook
400 degree oven

1 1/2 c flour (use a light touch when spooning into the measuring cup)
2 t baking powder
1/2 t salt
1/2 c sugar

1/2 c plus 1 T milk
1 egg
1 t vanilla

1/2 c melted butter, cooled

Combine dry ingredients in a large bowl, whisk to combine well. Set aside.


Combine milk and egg in a small bowl (tip: measure milk into an over-sized measuring cup and use as your second bowl), beat well, stir in vanilla and better, combine well.

Pour over dry ingredients and whisk until smooth.


Turn into a prepared 9 inch baking pan, smooth to the edges of the pan if needed. Bake at 400 degrees 20-25 minutes or until tests done. Do not over bake!


Let cool in pan 5-10 minutes. Trace around the edges of the pan, turn out onto serving plate, cook completely. Frost if desire. (We desired!)

Browned Butter Frosting
by the seat of my pants
makes enough for 2 layers or 1 layer and frosted graham crackers!

Note and warning about frosting:  I have never developed the ability to make just enough frosting. Fortunately I do not believe that you can have too much frosting, because anything not needed for the cake is perfect between graham crackers!

1/4 c butter
1 t vanilla
2 T milk or cream (if needed)
3-4 c powdered sugar

Pecans, or chocolate chips or chunks of candy or?


While the cake is baking, carefully, over low heat, brown the butter. Set aside to cool slightly.



Combine butter, vanilla and 3 c powdered sugar. Combine, if dry add 1 T cream, continue beating until creamy and smooth. If too soft, add more powdered sugar and if too dry add more cream.


When cake is completely cool, frost. Decorate around the edge with your favorite treat, I am using pecans, but feel free to use what you have and your imagination!

Enjoy!

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this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com

6 comments

  1. I love the sound of that cake -- especially because it isn't too big. And I'd go with pecans, too.

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  2. Fannie Farmer is so famous ... I can't believe I've never managed to buy the cookbook. That sounds like a nice cake. I wonder why it's called "pudding." Did it ever mean "dessert" in American English as it still does in British? Or is there something pudding-like about the cake (American sense)?

    best.. mae at maefood.blogspot.com

    ReplyDelete
  3. Hello Mae,
    There is nothing about this cake that speaks to the term pudding, used in the title. I believe it is based upon the fact that it is a simple cake (like one that would be made in a cottage from many years ago), and often the British refer to any simple dessert as "pudding". thanks for stopping by!

    ReplyDelete
  4. This cake looks amazing and thanks for the recipe to make it. :)

    ReplyDelete
  5. The cottage cheese cake looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

    ReplyDelete

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