Maple-Pear Upside-Down Cake

• 1/3 cup maple syrup
• 3 peeled bartlett pears or 3 Anjou pears, each cored and cut into 8 wedges
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1/3 cup butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup low-fat buttermilk

1. Preheat oven to 350u0b0.
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.
9. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
10. Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
11. Bake at 350u0b0 for 30 minutes or until cake springs back when touched lightly in center.
12. Run a knife around outside edge.
13. Cool in pan 5 minutes.
14. Place a plate upside down on top of cake; invert onto plate.
15. Serve warm.

maple syrup, bartlett, flour, baking powder, baking soda, ground ginger, salt, sugar, butter, vanilla, eggs, lowfat buttermilk

Taken from www.food.com/recipe/maple-pear-upside-down-cake-101617 (may not work)