Baking: Pineapple Upside Down Cake with Stirred Custard

Most home cooks, baking aficionados and pastry chefs must have baked a pineapple upside down cake at least once in their baking lives. A cake that is delicious to look at as well as in taste. A goodie that reminds one of home and mom's cooking.

This recipe hails from down under. There is a twist since the cake has a stirred custard sauce accompanying it. One serves this cake sliced with custard sauce..either the cake is floating on the custard or the custard is poured on top.

Serve cake warm with the custard or cream-it does tend to dry out when served cold.

Pineapple Upside Down Cake with Stirred Custard

225 g can sliced pienapple

60 g butter

1/2 cup brown sugar

3 glace cherries halved

90 g butter, extra

1/2 cup sugar

2 eggs

1 1/2 cups all purpose flour

2 T. milk

Drain pineapples, reserve 2 T. syrup.Split pienapple slices in half horizontally to give 6 thin slices.

Grease 20 cm ring pan. Beat butter and brown sugar in small bowl with electric mixer until just combined; do not overbeat. Spread mixture evenly over base of pan.

Arrange the pineapple slices and cherries over brown sugar mixture.

Cream extra butter and sugar in small bowl with electric muixer until light and fluffy, add eggs one at a time, blend well after each addition. Stir in flour and reserved pineapple syrup and milk in two batches.

Spread cake mixture evenly over pineapple and cherries. Bake in moderate oven for about 45 minutes or until skewer comes out clean when inserted into cake.

Stand cake five minutes. Place serving plate on top or cake pan, turn over carefully, tilt pan away from cake.

Stirred Custard:

2 eggs

2 T. sugar

1 tsp. vanilla essence

1 1/4 cups milk

Combine eggs, sugar and essence in top half of double saucepan. Put water in base part of couble saucepan. Water should not touch base of top pan.

Bring water to a boil and place top half of pan in position, remember to reduce the heat so the water is just simmering.

Heat milk in separate saucrpan until milk is fairly warm. Stir milk into egg mixture, stir constantly over simmering water until mixture is slightly thickened. Could take up to ten minutes depending upon the heat of the milk.

Once custard has thickened, remove top pan from the water base. Custard will thicken a little more when away from heat.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic