Tuesday, August 30, 2011

Parish House Inn, and Ann Arbor/Ypsilanti bed and breakfast Pear Upsidedown Cake recipe

This is a cake recipe that uses fresh pears and raspberries that are available from the Fall to Spring. You can serve it with the raspberry sauce or just a dollop of whipped cream. Enjoy!



Yield: 4 -6 servings

2 tablespoons fesh lemon juice

2 pears, peeled, halved and cored

1/4 cup butter melted

3 tablespoons firmly packed dark brown sugar

1/2 cup fresh raspberries

1/2 cup butter softened

3/4 cup sugar

1 egg

1 2/3 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Sprinkle lemon juice over pears; set aside.

Combine 1/4 cup melted butter and dark brown sugar in an 8 inch square pan. Place 1 raspberry on the cored pear half and place core side down on the sugar mixture. Scatter remaing raspberries between, saving 4 for garnish.

In a medium bowl, cream 1/2 cup butter, gradually add sugar and beat well. Add the egg and beating well. Sift together flour, baking powder and salt, and add to creamed mixture alternately with the milk, ending with the flour mixture. Beat well after each addition. Stir in lemon rind and vanilla.

Spoon the batter over pears in the prepared pan and bake for 50 minutes or until a toothpick comes out clean. Remove from the oven and immediately turn it upside down onto a plate. Let it rest for a few minutes before serving. This can be served hot , at room temperature or cold. with or without the sauce....but it will be more delicious with the Raspberry Sauce.


Yield; 2 1/2 cups

1 (10 ounce) package frozen raspberries. thawed

1/2 cup hot water

1 tablespoon fresh lemon juice

1/3 cup sugar

1 tablespoon cornstarch

1/4 teaspoon salt

2 tablespoons kirsch or other cherry flavored liquer (optional)

Drain raspberries, reserving liquid. Set aside.

In a medium saucepan, combine reserved raspberry liquid, water, lemon juice, cornstarch and salt. Bring to a boil; reduce heat to medium and stir constantly until mixture begins to thicken.

Add reserved raspberries and continue to cook for 3 minutes. Remove from heat and stir in the kirsch. Cover and refrigerate until ready to use.

Chris Mason

Parish House Innkeeper