Upside Down Pineapple Cake with Caramel Sauce

Upside Down Pinapple Cake, what to say, its a traditional cake, easy to do and maybe found in all our Mom´s Recipe Book, but wait, not everything has been said about this fruitful delight.  This recipe also comes from a great course I attended, so check it out and enjoy!

Ingredients

 CAKE

1 cup butter
1/3 cup sugar

3 eggs
7 grs. vanilla
1 can condensed milk
1 cup flour
1 teaspoon baking powder
1 can pinneapples in syrup
3/4 cup pinneapple syrup(from the can)
canned cherries
walnuts

CARAMEL

1/3 cup caster sugar
1/4 cup butter

SAUCE

1 cup of sugar
1/2 cup of butter
1/2 cup half and half

1 1/2 tbsp. vanilla
2 Tbsp.rum

HOW TO

grease and line round mold.

CARAMEL

Prepare caramel by putting butter and sugar in a saucepan on medium heat, until the sugar has melted.

CAKE 
With a mixer cream butter, and sugar until light and fluffy, add vanilla and eggs one by one. Add sifted flour, baking powder and mix well.

Blend both mixtures adding the condensed milk, the pinneapple syrup.

Place the caramel on the base of the mold, then the pinneapples an the cherries in the center,

Pour the batter and bake for 50 min.medium oven.

 SAUCE
In small saucepan melt butter with the brown sugar over medium heat, bring to a boil whisk constantly , remove from heat and whisk the vanilla, rum and the milk.

Serve warm or cool with the cake, as desired

Apple Turtle Cake

I got this recipe in a course I took, with a great chef and friend, I like it because I just love all ingredients, great combination of textures and flavors, also easy and beautiful decoration, I hope you like it

 CAKE

420 grs flour

5 grs cinnamon
2 grs. baking soda
2 grs. salt
1 1/2 cups of oil
200 grs sugar
200 grs caster sugar
3 large eggs
2 Tbsp. vanilla
3 cups shredded apples
120 grs.chopped walnuts

CHEESE FROSTING

2 (8oz) cream cheese

120 grs.sifted powder sugar 

1 tsp. vanilla

120 grs. butter

 CAKE

Mix eggs, sugar, then little by little the oil, then the flour, cinnamon, baking soda, then all the powders, and finaly the apples and the walnuts pour into a baking pan. Bake for 45 min aprox 325 F.degrees.

 FROSTING

Cream butter and sugar in mixer.

add cream cheese, and vanilla..

Take out the cake from the oven, cool down add the cream cheese frosting.

With a pipe make decorations of dulce de leche and for decoration you will need annise flowers 

The Best Chocolate Caramel Bread Pudding

I have to start saying why I did this chocolate bread pudding on the first place, its all because it was My wedding anniversary!!! a very special event for my family, my husband is always trying and tasting my new creations, and almost always enthusiastic about them all.

I wanted to do something different, maybe a simple creation, yes, but sometimes homemade cakes are what family enjoy the most.
So in a recent trip I bought some cooking books, I love going to libraries all over the world and get to know a countries favorite cakes, cookies, flavours, combinations, that sure surprises me and makes me enjoy every moment discovering them.

So this time it had to be a bread pudding, maybe because I had a craving for one since long time ago I have to admit.
From my point of view this is a little sophisticated, which I liked, the combination of chocolate and caramel its incredible, gives it not only an interesting texture feeling but a wonderful flavour.

INGREDIENTS
6 large egg yolks
4 large whole eggs
1/4 teaspoon salt
1/2 cup water
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups 1/2 inch cubed chocolate cake ( I used a betty crocker mix, and put it in the microwave for 9 1/2 min) its great ! cooled and cubed.
Chocolate ganache if desired for decorating
DIRECTIONS
Preheat oven to 325 F
In a bowl, lightly whisk together the egg yolks, whole eggs, and salt, set aside.
In a large heavy saucepan stir together the water and sugar.
Place over medium heat to cook, stirring occasionally, until the sugar dissolves and comes to a boil,
Increase the heat to high and cook, without stirring,until the mixture becomes a nice golden amber.
while sugar is cooking, put the cream in small heavy saucepan, and place it over medium heat, when little bubbles appear around the edges of the pan, then remove from the heat.
As soon the caramel is golden amber, remove from the heat and let bubbles subside for a few seconds.
Stir in about 1/4 cup of the hot cream, stirring.
Add more cream little by little, once all has been added, whisk the caramel cream into reserved egg mixture, also little by little.
Then whisk the milk.
Place chocolate cake pieces in a 9 by 13 inch baking pan.
Pour the caramel custard evenly over the cake
Bake until a knife inserted into the center comes out almost completely clean. about 1 hr.
Its better to do this bread pudding one day ahead and keep it refrigerated.

If you want to see step by step this recipe please visit:

http://www.grouprecipes.com/115088/the-best-chocolate-caramel-bread-pudding.html