Ingredients

Instructions

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