Upside Down Vegetable Cake

Total Time
35mins
Prep 10 mins
Cook 25 mins

A thrifty recipe that they will never suspect as a leftover dish. Great for recycling the remains of holiday feasting. From the Mississippi Valley Cookbook of Midwestern Recipes, Culinary Institute of Chicago, 1947.

Ingredients Nutrition

  • 2 cups flour
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 14 cup butter or 14 cup other shortening
  • 1 egg, well beaten
  • 1 cup milk
  • 4 cups mixed vegetables, leftover cooked (peas, carrots, celery, lima beans, or others of your choice)
  • 12 cup vegetable stock
  • 2 tablespoons butter

Directions

  1. Preheat oven to 425F and butter a nine inch baking pan or casserole dish.
  2. Sift dry ingredients together; cut in shortening.
  3. Combine egg and milk; add to dry ingredients, stirring until well mixed.
  4. Place cooked vegetables in the bottom of the prepared pan, add vegetable stock and dot with butter.
  5. Spread dough over vegetables and bake for 20 to 25 minutes.
  6. Turn out onto hot serving plate with vegetables on top and serve.
  7. Very nice with a hot tomato, cheese or mushroom sauce.
Most Helpful

4 5

I made this for dinner tonight, and will definitely make it again. Now that I know what the end result is like, I will find it easy to experiment with different vegetables. I used a 11x7 glass baking dish and it was just the right size for four cups of vegetables, and was ready in 30 minutes. Thanks for posting it Molly53.