Pear Upside-Down Graham Cake

• Base:
• 3 1/2 tablespoons unsalted butter, cut into pieces
• 1/4 cup dark brown sugar
• 3 pears - peeled, cored, and sliced
• Batter:
• 1 1/2 cups graham flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup grapeseed oil
• 2 tablespoons honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.
2. Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
3. Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
4. Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
5. Pour batter carefully over the pears. Smooth the top.
6. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.

unsalted butter, dark brown sugar, batter, graham flour, flour, baking powder, baking soda, ground ginger, kosher salt, ground cinnamon, unsalted butter, brown sugar, grapeseed oil, honey, eggs, vanilla, milk

Taken from www.allrecipes.com/recipe/268296/pear-upside-down-graham-cake/ (may not work)