Pear Ginger Upside Down Cake

Grease a 9-inch springform pan thoroughly, and line the bottom with a 10-inch circle of parchment paper. Ensure the parchment covers the base completely.

1. In a medium saucepan, combine butter, brown sugar, and cinnamon. | 2. Melt the butter over medium heat, stirring for about 1 minute until smooth. | 3. Pour the mixture into the prepared pan, spreading it evenly to coat the parchment.

Place the quartered pears decoratively on top of the caramel, arranging them tightly in a circle. Set aside.

1. In a large mixing bowl, cream the butter (cut into smaller pieces) and brown sugar for 3–5 minutes, until light and smooth. | 2. Add the grated ginger and beat for 1 more minute. | 3. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. | 4. Mix in the maple syrup or honey, blending until combined. (The mixture may appear curdled at this stage—this is normal.)

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to evenly combine.

Alternately add small portions of the dry ingredients and buttermilk to the wet mixture, folding gently with a rubber spatula until just combined. Do not overmix to maintain a tender texture.

Pour the batter over the pears in the pan, spreading it evenly with a spatula.

Preheat your oven to 325°F (160°C). Bake the cake for about 1 hour and 45 minutes, or until a skewer inserted into the center comes out clean.

1. Allow the cake to cool in the pan on a wire rack for 10 minutes. | 2. Place a serving plate over the pan, then carefully invert them together. | 3. Release and remove the springform sides, lift off the base, and gently peel away the parchment paper.

Let the cake cool slightly, then serve warm. Pair with whipped cream or a dollop of crème fraîche for an extra indulgence!