1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 pound butter
1/2 cup milk
1 egg

Preheat the oven to 400°F. Butter and lightly flour an 8-inch square cake pan. Mix the flour, baking powder, salt, and sugar together in a large bowl. Melt the butter in a small pan, remove from the heat, and stir in the milk and the egg, beating well. Add to the flour mixture and blend. Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.

Serve with fresh fruit and ice cream or whipped cream.

Recipe courtesy of Matt’s mom, Margie.

Cunningham, Marion. Cottage Pudding Cake. Recipe. The Fannie Farmer Cookbook. New York: Alfred A. Knoph, Inc., 1990. 584-585.