I'm going to make this cake for small group tomorrow night, since I have a couple of pears in the fridge and really don't want to go shopping Carmelized Pear Upside Down Cake For the topping 2 medium firm-ripe Bosc pears (about 1 lb.) 1 recipe Basic Caramel 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces For the cake 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour 1-3/4 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. table salt 1/2 cup whole milk 1-1/2 tsp. pure vanilla extract 4 oz. (8 Tbs.) unsalted butter, softened 1 cup packed light brown sugar 2 large eggs Position a rack in the center of the oven and heat the oven to 350?F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper. Make the topping Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the ...