Upside-Down Rubble Bubble Cake
A moist, sweet upside-down cake with rich chocolate chips, nuts, and caramelized brown sugar topping, perfect for dessert or special gatherings.
Ingredients
Instructions
- Combine dates, 1 1/2 teaspoons baking soda, and boiling water. Set aside to cool.
- Cream shortening, white sugar, and eggs; then add the date mixture.
- Stir in sifted flour, 3/4 teaspoon soda, and salt.
- Pour batter into a greased pan.
- Sprinkle the brown packed sugar, chocolate chips, and nuts over the batter.
- Bake at 350°F for 40 to 45 minutes in an oblong pan.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown. You can substitute the shortening with unsalted butter for a different texture. If you prefer a nut-free version, simply omit the nuts or replace them with seeds like sunflower seeds for crunch. To enhance the chocolate flavor, try adding a teaspoon of vanilla extract to the batter.
Serving Suggestions
Serve this cake warm with a scoop of vanilla ice cream or whipped cream on top for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a fun twist, drizzle with caramel sauce or serve alongside a fruit compote for added flavor. Perfect for gatherings or as a sweet treat after dinner, this cake is sure to impress.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to two months. To reheat, simply microwave a slice for about 15-20 seconds or warm it in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Upside-Down Rubble Bubble Cake contains roughly 917 calories, with 8g protein, 143g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 757mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of dried fruit instead of dates?
Yes, you can substitute dates with other dried fruits like prunes or figs. Just ensure they are chopped finely to maintain the texture of the cake. Adjust the sugar slightly if the alternative fruit is sweeter or less sweet than dates.
What type of nuts work best in this recipe?
Chopped walnuts or pecans complement the chocolate and dates well, adding a nice crunch. You can also use almonds for a different flavor. Feel free to toast the nuts lightly before adding them for an extra layer of flavor.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that your baking soda is gluten-free as well. This will maintain the delicious texture while accommodating gluten-sensitive diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).