This is a perfect cake for a winter dessert.  Sweet pears are nestled on top of a warm spice cake. Serve with sweetened whipped cream - Delicious.

Recipe adapted from Pillsbury's Bake Off Dessert Cookbook 1968

Ingredients:

Topping:

¼ cup unsalted butter

2/3 cup firmly packed light brown sugar

1 tablespoon all-purpose flour

1 tablespoon pear syrup (from the drained pear halves)

1 can (1 pound) pear halves, drained, reserving 1 tablespoon syrup

Batter:

1/3 cup unsalted butter, room temperature

1 large egg

2/3 cup milk

¾ cup firmly packed light brown sugar

¼ cup granulated sugar

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

Directions:

1. Preheat oven to 350 degrees F.
   
   Topping:
2. Melt butter in a 9 inch cake pan in warm oven. Remove pan from oven, add brown sugar, flour, and pear syrup; stir to combine and spread mixture evenly in bottom of pan. Place pear halves cut-side down on top of the brown sugar mixture.
   
   Batter:
3. In a large bowl, combine butter, egg, milk, brown sugar, and granulated sugar; whisk together until mixed. Add flour, baking powder, salt, cinnamon, and cloves; stir to mix.
   
   
4. Pour batter evenly over pear halves. Bake 50 to 55 minutes or until top springs back when pressed lightly in the center.
   
   
5. Place baking pan on wire rack to cool for 3 minutes. Gently loosen the edges with a spatula. Invert onto a serving plate. Leave pan over cake a few minutes so the topping drips down onto the cake.
   
   
6. Serve warm or cool. If desired, serve with sweetened whipped cream.
   
   Makes 8 to 10 servings.
   
   TheBakingPan.com