Caramelized Pear Upside-Down Cake

For the pear topping

• 3 large ripe but firm pears
• 4 Tbsp butter, melted
• ½ cup packed brown sugar
• ½ tsp cinnamon
• Pinch of salt

For the cake

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ cup butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla
• ½ cup buttermilk

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
2. Core the pears and cut them into thin slices. Peeling them is optional.
3. Pour the melted butter into the bottom of the cake pan and sprinkle the brown sugar evenly over it. Arrange the pear slices over the sugar in an overlapping circular pattern. Sprinkle with cinnamon and a tiny pinch of salt.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
5. In a separate bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
6. Add half the dry ingredients, followed by the buttermilk. Add the remaining dry ingredients and mix just until combined.
7. Carefully spread the batter over the pears.
8. Bake for 40–50 minutes, until golden and a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10–15 minutes. Run a knife around the edge. Place a serving plate upside down over the pan and carefully flip them together.
10. Slowly lift away the cake pan and let all that caramelized pear goodness have its moment.

Serve slightly warm with vanilla ice cream or whipped cream.

Optional honey twist: Drizzle a tablespoon of honey over the pears before adding the cake batter.