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
Directions:
Preheat oven to 350F.
Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.
Remove from heat; arrange pears in pan in a spokelike fashion.
Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk.
Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).
Add eggs, 1 at a time, beating well after each addition.
Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
Bake at 350F for 30 minutes or until cake springs back when touched lightly in center.
Run a knife around outside edge.
Cool in pan 5 minutes.
Place a plate upside down on top of cake; invert onto plate.
Serve warm.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.