Moist and low-fat, which makes up for the half-stick of butter on top! Sweetness of pear and buttery brown sugar topping is offset by the tang of ginger.
Upside Down Pear Ginger Cake from Rosemary House B&B
Recipe Provided by:
Rosemary House Bed and BreakfastCourse(s):
Desserts and Fruit SpecialitiesServings:
8-10 slicesPrep Time:
15 minutesCook Time:
20 minutesIngredients:
| • 1/2 stick | unsalted butter (melted; 1/4 cup) |
| • 1/4 cup | light brown sugar (firmly packed) |
| • 2 tbsp | crystalized ginger (plus extra for garnish) |
| • 2 tbsp | currants (or raisins) |
| • 2 large | Anjou pears (peeled, cored, sliced thin) |
| • 1 tbsp | fresh lemon juice |
| • 1/2 cup | all purpose flour |
| • 1/2 tsp | double-acting baking powder |
| • 1/4 tsp | salt |
| • 1/2 tsp | cinnamon |
| • 2 large | eggs |
| • 1/4 cup | granulated sugar (plus 2 tbsp) |
| • 1/2 tsp | vanilla |
| • | whipped cream (or vanilla ice cream) |
Instructions:
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Preheat oven to 400 F. Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 Tbs of the ginger, and the currants.
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In a small bowl, toss the pear slices with the lemon juice and arrange them evenly over the currants.
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Into another small bowl sift together the flour, baking powder, salt, and cinnamon.
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In a bowl with electric mixer beat the eggs with the granulated sugar and vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.
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Fold in the flour mixture gently but thoroughly, pour the batter over the pear slices.
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Bake the cake for 20 to 25 minutes, until a tested comes out clean.
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Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream or ice cream, sprinkled with remaining chopped crystallized ginger.