Upside Down Pear Ginger Cake from Rosemary House B&B
Recipe Provided by:Rosemary House Bed and Breakfast
Course(s):Desserts and Fruit Specialities
Prep Time:15 minutes
Cook Time:20 minutes
|• 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)|
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.
In a small bowl, toss the pear slices with the lemon juice and arrange them evenly over the currants.
Into another small bowl sift together the flour, baking powder, salt, and cinnamon.
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.
Fold in the flour mixture gently but thoroughly, pour the batter over the pear slices.
Bake the cake for 20 to 25 minutes, until a tested comes out clean.
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.