Instructions: Preheat oven to 350 degrees.

Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes. Remove from heat; arrange pears in pan in a spokelike fashion. Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil. Bake at 350 degrees for 30 minutes or until cake springs back when touched lightly in center. Run a knife around outside edge. Cool in pan 5 minutes. Place a plate upside down on top of cake; invert onto plate. Serve warm.

Yield: 8 servings (serving size: 1 wedge).

I made this today and I loved it. I am sort of picky about my upside down cakes, and this has a great texture and flavor. If you really like ginger you could probably mince crystallized ginger and substitute it for the ground.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.