Maple-Pear Upside-Down Cake

Ingredients

• 3  anjou pear cored peeled cut into 8 wedges
• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup butter softened
• 2 large eggs 
• 1 cup flour all-purpose
• 0.3 teaspoon ground ginger 
• 0.5 cup buttermilk low-fat
• 0.3 cup maple syrup 
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• blender
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 35
2. Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.
3. Remove from heat; arrange pears in pan in a spokelike fashion.
4. Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk.
7. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).
8. Add eggs, 1 at a time, beating well after each addition. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
9. Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
10. Bake at 350 for 30 minutes or until cake springs back when touched lightly in center. Run a knife around outside edge. Cool in pan 5 minutes.
11. Place a plate upside down on top of cake; invert onto plate.
12. Serve warm.