Upside-down brown butter pear cake

Step 1

In small saucepan, cook butter over medium-high heat for about 4 to 6 minutes or until it smells nutty and turns dark brown. Remove from heat; stir in maple syrup. Pour into greased 9-inch (23 cm) round metal cake pan.

Step 2

Core and slice pears into 1/4-inch (0.5 cm) thick slices. Place pears on top of butter mixture, starting in the middle and working outwards in overlapping concentric circles, using enough to cover pan evenly. Set aside.

Step 3

In large bowl, using an electric mixer on medium speed, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Beat in vanilla and ginger. Reduce speed to low; beat in the flour mixture alternately with buttermilk, making two additions of flour mixture and two additions of buttermilk until just combined.

Step 4

Dollop batter over pears; with spatula smooth to edge of pan.

Step 5

Bake in 350°F (180°C) oven for 45 to 55 minutes, until tester inserted into centre comes out clean. Let cool in pan on wire rack for 5 minutes. Place large plate over top of the cake pan; flip to release cake. Serve warm or at room temperature.