Upside Down Pear Ginger Cake from Rosemary House B&B

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.

Recipe Provided by:

Rosemary House Bed and Breakfast


8-10 slices

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)


  1. 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.

  2. In a small bowl, toss the pear slices with the lemon juice and arrange them evenly over the currants.

  3. Into another small bowl sift together the flour, baking powder, salt, and cinnamon.

  4. 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.

  5. Fold in the flour mixture gently but thoroughly, pour the batter over the pear slices.

  6. Bake the cake for 20 to 25 minutes, until a tested comes out clean.

  7. 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.

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