Pear Upside-Down Spice Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 3 cups bosc pears peeled sliced ( 3 pears)
• 2 tablespoons butter 
• 5 tablespoons butter softened
• 0.8 cup buttermilk 
• 1.5 tablespoons buttermilk 
• 0.8 cup brown sugar dark packed
• 1 large eggs lightly beaten
• 9 ounces flour all-purpose
• 1 cup granulated sugar 
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 0.5 teaspoon coffee granules instant
• 0.5 teaspoon juice of lemon fresh
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• cake form
• spatula
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, arrange pear slices spokelike in bottom of a 9-inch cake pan coated with cooking spray, working from the center of the pan to the edge.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and the next 7 ingredients (through cinnamon) in a bowl.
5. Combine granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
6. Add vanilla and egg; beat well.
7. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter over pears; spread evenly.
8. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto plate.
9. Let rest 2 minutes; remove pan.
10. To prepare glaze, combine 2 tablespoons butter, 1 tablespoon water, and juice in a medium saucepan over medium-high heat, stirring until butter melts. Stir in brown sugar; bring to a boil.
11. Remove from heat; stir in 1 1/2 tablespoons buttermilk.
12. Let stand 2 minutes; pour glaze evenly over cake.