Pear-ginger upside-down cake

Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper

Combine butter, brown sugar, and cinnamon in a medium saucepan

Melt the butter over medium heat for about 1 minute

Pour the mixture into the prepared spring form pan, completely coating the parchment paper

Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle

In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth

Add the grated ginger, and beat 1 minute more

Add the eggs one at a time,making sure that each egg is fully incorporated before adding another

Add in the maple syrup or honey and beat to fully mix

The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added

In a separate bowl, sift together the flour, baking powder, baking soda, and salt

Whisk to fully combine

Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed

Do not overmix the batter

Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula

Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean

Let the cake cool in the pan for 10 minutes on a wire rack

Cover the pan with a serving plate; then carefully invert them together

Release the sides of the pan, and lift it away

Gently lift the pans base off the cake, and peel away the parchment paper

Allow the cake to cool, and serve warm