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.

Spicy Pear Upside-Down Cake

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 (preferably whole 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

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 350 degrees F.
   
   Topping:
2. Melt butter in a 9 inch round layer 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.
   
   Bake:
4. Pour batter evenly over pear halves. Bake 50 to 55 minutes or until top springs back when pressed lightly in the center.
   
   Upside-Down:
5. Place baking pan on wire cooling rack to cool for 3 minutes. Gently loosen the edges with a small kitchen knife. Invert onto a serving plate. Leave pan over cake a few minutes so the topping drips down onto the cake.
   
   Serving Suggestion:
6. Serve warm or cool. If desired, serve with sweetened whipped cream.
   
   Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
   
   TheBakingPan.com
   
   Adapted from Pillsbury's Bake Off Dessert Cookbook 1968
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