Ingredients

• 1/3 cup maple syrup
• 3 peeled bartlett pears or 3 Anjou pears, each cored and cut into 8 wedges
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1/3 cup butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup low-fat buttermilk

Instructions

1. Preheat oven to 350°.

2. Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.

3. Remove from heat; arrange pears in pan in a spokelike fashion.

4. Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.

5. Lightly spoon flour into a dry measuring cup; level with a knife.

6. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk.

7. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).

8. Add eggs, 1 at a time, beating well after each addition.

9. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.

10. Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.

11. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.

12. Run a knife around outside edge.

13. Cool in pan 5 minutes.

14. Place a plate upside down on top of cake; invert onto plate.

15. Serve warm.