Upside-Down Cake

Name: Upside-Down Cake
Ingredients: + C. Butter or Shortening; 3/4 C. Sugar; 1 Egg; 1 C. Milk; 2C. Sifted Flour; 4 tsp. Baking Powder; + tsp. Salt; 1 tsp. Vanilla

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Invert on plate and serve with whipped cream.

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2619Calories

35 gProtein

361 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories2619 kcal

Protein35 g

Carbohydrates361 g

Fiber0 g

Sugars163 g

Total Fat120 g

Saturated Fat37 g

Monounsaturated Fat57 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol29 mg

Sodium3147 mg

Potassium720 mg

Calcium1393 mg

Iron16 mg

Magnesium102 mg

Phosphorus906 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate401 mcg

Choline43 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 16. The excerpt below is the record exactly as published.

UPSIDE-DOWN CAKE + C. Butter or Shortening 4 tsp. Baking Powder 3/4 C. Sugar + tsp. Salt 1 Egg , 1 C. Milk 2C. Sifted Flour 1 tsp. Vanilla

Cook this with the app: pantry check, scaling, and the assistant.