Pear and Ginger Upside-Down Cake Recipe – Sunset Magazine

Ingredients

• 2 tablespoons plus 1/2 cup (1/4 lb.) butter, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 3 tablespoons chopped crystallized ginger
• 2 firm-ripe Bosc pears (1 lb. total)
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 2 large eggs
• 3/4 cup dark molasses
• 1 1/4 cups buttermilk