Inn Love ~ Pamela Lanier’s Recipes for Romance hit the bookshelves in April with more than 150 recipes from inns, including our own Pear Ginger Upside-Down Cake. The recipes, selected from romantic getaway destinations from coast to coast, will help you “bring your B&B romance home, and enjoy creating scrumptious dishes to enhance your pleasure morning, noon and night.” Recipes include not only breakfast and brunch favorites, but main courses, accompaniments, and sweets for the sweet.
Our copies have arrived, so it is available to take home as a memento, or look for it as part of a romantic getaway package in the future. We hope you’ll be visiting us soon for your own romantic getaway, but if you just can’t wait to seduce your special someone with our cake, here’s our recipe for the secret to a sweet breakfast treat.
We hope you’ll make your own special memories Inn Love!
Pear Ginger Upside-Down Cake
½ stick unsalted butter, melted, 1/4 cup
¼ cup light brown sugar, firmly packed
2 tablespoons crystallized ginger, finely chopped plus additional for garnish
2 tablespoons currants or raisins
2 large Anjou pears, peeled, cored, and sliced thin
1 tablespoon fresh lemon juice
½ cup all-purpose flour
½ teaspoon double-acting baking powder
¼ teaspoon salt
½ teaspoon cinnamon
2 large eggs
¼ cup plus 2 tablespoons granulated sugar
½ teaspoon vanilla
Whipped cream or vanilla ice cream as an accompaniment
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 tablespoons 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, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the 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, and bake the cake for 20 to 25 minutes, or until a tester 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.
The cake is moist and low-fat which makes up for the half-stick of butter on top. The butter and sugar caramelize all over the pears. Oh my, so good.