Pear Upside-Down Cake

Ingredients
1/2 tbsp unsalted butter for the pan

For the topping
2 medium firm ripe pears
1 cup sugar
1/4 tsp lemon juice
1/4 cup cold water
4 tbsp unsalted butter, cut into 4 pieces

For the cake batter
1 1/2 cups whole wheat flour
1 3/4 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup milk
1-1/2 tsp vanilla extract
8 tbsp unsalted butter
1 cup sugar
2 large eggs


Method
Butter the bottom and sides of a 9 inch round cake pan
Line the bottom of the pan with a round of wax paper and butter the top of the paper.
Peel, core, and cut the pears lengthwise into thin slices.
Arrange the pear slices on the bottom of the pan in a circle around the edge

In a pan mix 1/4 cup water, 1 cup sugar and lemon juice.
Heat on medium heat stirring continuously till it turns to a amber color.
Remove immediately from heat and mix in 4 tbsp butter one piece at a time until completely melted.
Pour the hot caramel evenly over the pears.

Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl and combine.
In a small bowl, stir together the milk and vanilla.
In a large bowl beat the butter on medium-high speed until light and fluffy, about 1 minute.
Turn the mixer to medium and slowly add the sugar.
Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total.
Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture and milk mixture little at a time.
Mix each addition just enough to incorporate, as over mixing will lead to a tougher cake.

Preheat oven to 350 deg C

Spoon the batter over the pears and smooth it into an even layer.
Bake the cake until a toothpick inserted in the center comes out clean 45-60 minutes.
Take a pan out and let cool.
Run a knife around the edge of the pan.
Turn a cake plate upside down on top of the cake pan and carefully invert the cake onto the plate.