Step 1

Preheat the oven to 325°F convection or 350°F conventional

Step 2

Combine butter, brandy, brown sugar, vanilla & cinnamon in a 12" cast iron skillet. Heat until the butter is melted and the mixture just begins to boil.

Step 3

Place the pears into the caramel and cook until the bottoms are beginning to brown. Flip the pears over. Add more pears as the pears in the pan shrink and make more room. Continue to cook until the pears are tender about 1/2 way through. Turn off the heat and set aside while preparing the batter

Step 4

Sift the all purpose flour, cake flour, baking soda, cinnamon, ginger, cloves and salt into a bowl and set aside. Mix the molasses and water, set aside.

Step 5

Cream the butter and brown sugar until light and aerated. Scrape the bowl and add the egg. Mix to combine. With the mixer running on low, alternate adding the dry ingredients and the molasses in 3 batches. Gently pour the batter over pears and smooth to an even layer.

Step 6

Bake for 25-30 minutes until the cake is puffed and a toothpick inserted in the middle of the cake comes out clean. Let the cake cool for 10 minutes in the pan.

Step 7

Run a paring knife or small spatula around the edges of the pan to make sure the cake isn't sticking. Place a large serving platter over the pan and flip the cake, pear side up.

Step 8

If any pears stick to the pan simply lift them out with a spatula and place them back onto the cake.

Step 9

Enjoy warm.