Instructions: The Topping: In an 8-inch round stove top cake pan, or in a small saucepan, melt the butter and stir in the sugar. Stir until the sugar melts, and remove the pan from the heat. If youve made the syrup in a saucepan, transfer it to an 8-inch round cake pan. Toss the pears and nutmeg together, and arrange the pears in a circular pattern atop the sugar syrup. (Be careful not to burn your fingers!) Set aside.

The Cake: In a small mixing bowl, combine the flour and baking powder. In a separate bowl, beat together the milk, eggs, and butter. Fold the wet ingredients into the dry ingredients. Spread the batter over the pears, using a spatula; the batter will be quite stiff.

Bake the cake in a preheated 400F oven for 20 minutes, or until it tests done. Remove the cake from the oven, and run a knife around the edge to loosen it from the pan. Invert the cake immediately onto a plate, scraping any sugar or pear bits which cling to the bottom of the pan onto the top of the cake.

Yield: 6 generous servings

Pears and caramelized sugar are a delectable combination; in this recipe, they top a very simple unsweetened cake. The result is something a little different for brunch, or even served alongside a roast ham or pork tenderloin.

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