Our farmer’s markets are overflowing with late summer produce, especially plums and peaches from British Columbia. I made a few versions of this custard cake over the season, alternating with using cherries, pears, apples and raspberries. Pure bliss. There are some tricks and pointers, which I will now explain…
Really really important: don’t over-beat the custard batter, which make the cake tough and chewy, rather than soft and pillowy. I made this mistake a few times when cutting my teeth on the “magic cake” internet phenomenon last spring. Beat the batter just enough to mix, then strain through a sieve into the pan, pressing lumps through with a spoon. Also important: make sure you taste the fruit so that you can adjust the sugar amount accordingly, allowances for more or less should be made based on the sweetness of the fruit.
A buttered pie pan works best – better than the pan I have pictured. It’s just easier to take out the slices that way 🙂 The custard cake is best eaten warm, though room temperature will do. It’s best enjoyed when made and eaten the same day.
- 1¼ cups 2% milk
- ⅓ cup white sugar
- 2 large eggs
- 1 tbs vanilla
- ⅛ tsp salt
- ½ cup all purpose flour, sifted
- butter for greasing
- 4 plums, or stone fruit, pitted, and quartered
- powdered sugar for dusting
- Preheat the oven to 350F.
- In a medium bowl, Whisk the milk, sugar, eggs, vanilla, salt and flour. Don't overmix. Strain through a sieve into a buttered fireproof baking pan. A standard 9 inch pie pan works well.
- Dot the fruit over the batter. Bake for about about 45 minutes to an hour. The custard cake is done when puffed and lightly browned and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.