Sometimes we have to dig up the past to really experience a good recipe. Here are a couple of recipes for cakes from my collection of vintage recipes. Try this Upside Down Grape Cake for a really different small cake. This recipe makes an 8-inch square cake; little but tasty. Mom's Fresh Rhubarb Cake is a cake my mom made when I was a kid. Mom has been gone for several years now but I still love a piece of her yummy cake.
UPSIDE-DOWN GRAPE CAKE
2 tbsps butter
3 tbsps packed brown sugar
1 1/2 cups seedless red grapes, halved
1 1/3 cups baking mix (such as Bisquick)
1/4 cup granulated sugar
1/3 cup milk
2 tbsp canola oil
1/2 tsp almond extract
1 egg
Heat oven to 350 degrees. Melt butter in an 8-inch square baking pan placed in the oven. Remove pan from oven and sprinkle brown sugar over the margarine. Arrange grape halves on the brown sugar/butter mixture. In a medium bowl, mix together the baking mix, granulated sugar, milk, oil, almond extract, and egg. Beat the mixture vigorously for about a half minute. Pour batter over the grapes. Bake in a 350 degree oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Invert immediately onto a heatproof serving plate. Let pan remain in place for a few minutes, then remove. Serve warm. Add whipped cream, if desired.
MOM'S FRESH RHUBARB CAKE
1 1/2 cups brown sugar
1 egg
1 cup sour milk*
2 cups flour
1/2 cup shortening
1/4 tsp salt
1 tsp soda
1 tsp vanilla
1 1/2 cups raw rhubarb, cut fine
1/2 cup chopped nuts
Mix ingredients thoroughly and pour into a greased oblong pan. Combine 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1 tablespoon butter. Sprinkle over batter before baking in a 350 degree oven for 40 minutes.
*buttermilk
Enjoy!
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