Maple Pear Upside Down Cake

Directions

1. Preheat oven to 350 degrees.
2. Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 min. Remove from heat; arrange pears in pan in a spokelike fashion. Place pan over medium-high heat, and cook till syrup thickens (about 4 min), gently shaking pan frequently.
3. Lightly spoon flour into a dry measuring c.; level with a knife. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed till well-blended (about 2 min). Add in Large eggs, 1 at a time, beating well after each addition. Stir in flour mix alternately with buttermilk, beginning and ending with flour mix.
4. Pour batter proportionately over pear mix in prepared pan; wrap handle of skillet with foil. Bake at 350 degrees for 30 min or possibly till cake springs back when touched lightly in center. Run a knife around outside edge. Cold in pan 5 min. Place a plate upside down on top of cake; invert onto plate. Serve hot.
5. Yield: 8 servings (serving size: 1 wedge).
6. I made this today and I loved it. I am sort of picky about my upside down cakes, and this has a great texture and flavor. If you really like ginger you could probably mince crystallized ginger and substitute it for the grnd.