Perl Upside Down Spice Cake Serving Size - 9 Prepared By - Tracy & Russ Recipe Rating
			6 Tb + 1/2 C Unsalted Butter (extra for greasing) 1 1/4 C Firmly Packed Golden Brown Sugar 2 Ripe but Firm Pears such as (Anjou or Bartlett) peeled, quarted, cored and thinly sliced 1 1/2 C Cake Flour 1 1/8 tsp Baking Powder 1/4 tsp Baking Soda 4 tsp Ground Cinnamon 1 tsp Ground Ginger 1/2 tsp Ground Cloves 1/2 tsp Salt 1/2 C Milk 1 tsp Vanilla Extract 1 Egg 1/2 C Light Molasses 1 Tb Grated Orage Zest 1/4 C Chopped Crystallized Ginger Whipped Cream or Vanilla Ice Cream for Serving
			Preheat oven to 350 degrees. Line inside of a spring form pan 10” in dia. With aluminum foil. Use one piece of foil for the bottom and another for the sides, cutting the foil to fit and press it tightly into the pan. Grease the foil. In a small heavy pan over low heat 6 Tb of melt butter, add ¾ C brown sugar, stir until blended. Pour into foil lines pan. Arrange the pears slices atop the syrup in the pan. Sift together the flour, baking soda & powder, cinnamon, ground ginger, cloves and salt into a bowl. Combine the milk and vanilla in a smaller bowl. In a larger bowl, using an electric mixer set on high speed, beat together the ½ cup butter and the remaining ½ Cup brown sugar until light and fluffy, about 3 mins. Add egg and beat until well blended. Add molasses and orange zest and beat until fluffy combined. Mix in the dry ingredients in 2 batched alternating with milk mixture, beginning and ending with dry ingredients. Using a rubber spatula, fold in the crystallized ginger. Pour the batter evenly over the pears in the pan, being careful not to disturb the pears. Bake the cake until a toothpick inserted into the center comes out clean, about 55 mins. Transfer to a wire rack to cool for 5 mins. Run a small knife between the cake and the foil to loosen the cake. Turn out the cake onto the rack, let cool at least 30 mins. Serve the cake warm or at room temp with whipped cream or ice cream.