Ingredients:

  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 3 large Bosc pears, peeled, halved, and cored
  • 1 tsp ground cinnamon
  • 2 tbsp pure maple syrup
  • 1/2 cup unsalted butter, browned
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup buttermilk

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a 10-inch cast iron skillet or springform pan, melt 1/2 cup of butter with brown sugar and maple syrup over medium heat. Stir until the mixture is bubbling and mahogany-colored.
  3. Arrange the pear halves cut-side down in the caramel, sprinkling them with 1 tsp of cinnamon.
  4. In a small saucepan, melt the remaining 1/2 cup of butter over medium heat until it foams and turns a golden brown and smells nutty. Remove from heat and let cool slightly.
  5. Whisk the granulated sugar and eggs into the browned butter until combined, then stir in the vanilla extract.
  6. Gradually fold in the flour, baking powder, ground ginger, cinnamon, and salt, alternating with the buttermilk until a smooth batter forms.
  7. Carefully pour and spread the batter over the pears in the skillet.
  8. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool slightly before inverting it onto a wire rack or serving platter.