Step 1

To make the topping : Preheat the oven to 350°F. Lightly grease a 9" round pan and line it with parchment.

Step 2

, In a small bowl or liquid measure, whisk together the butter and syrup and pour into the prepared pan.

Step 3

, Arrange the sliced pears in the bottom of the pan. Set aside.

Step 4

, To make the cake : In the bowl of a stand mixer fitted with the flat beater, beat the butter, brown sugar, baking powder, salt, cinnamon, and ginger on medium speed until well combined, about 1 to 2 minutes.

Step 5

, Add the eggs, one at a time, scraping the bottom and sides of the bowl between each addition. This should take about 1 to 2 minutes total.

Step 6

, Add the flour and buttermilk alternately in three additions, beginning and ending with the flour. Beat gently, for about 1 minute, until combined.

Step 7

, Spread the batter over the pears.

Step 8

, Bake the cake for 30 to 40 minutes, until a toothpick or paring knife inserted into the center comes out clean.

Step 9

, Remove the cake from the oven and let it cool in the pan for 5 minutes, then invert it onto a plate. Be sure to unmold the cake while it’s still warm – if the cake cools too much in the pan, it can stick to the bottom and won’t unmold properly. Once you flip it, allow it cool completely before serving.

Step 10

, Storage information: Store any leftovers, covered, in the refrigerator for up to five days.