Upside-Down Buttermilk Pear Cake

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1/2 cup packed brown sugar
1/4 cup unsalted butter
 2 tsp lemon juice
3 firm, ripe pears

Buttermilk Cake:

1/2 cup unsalted butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
3/4 cup buttermilk

In saucepan over medium heat, cook brown sugar, butter and lemon juice, stirring, until sugar is dissolved, about two minutes. Scrape into greased and parchment lined 9 inch square baking pan.

Peel, core and halve pears; cut each half into 1/4-inch thick slices. Arrange slices, overlapping slightly in pan.

Cake: In large bowl, beat butter with granulated sugar and brown sugar until fluffy, beat in eggs and vanilla.

Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making three additions of dry ingredients and two of buttermilk. Pour over pears, smoothing to edges of pan.

Bake in 350 degree oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Invert onto serving plate; remove parchment.

This is from the November 2012 issue of Canadian Living. It smelled wonderful, and turned out really well. It would be great with whipped cream, but we didn't have any. I should add that i think my pan may have been 8 inches square. Also, I neglected to read that the cake part needed 1/2 cup of unsalted butter and I had only 1/4, so I added 1/4 cup of salted butter. Who knows what difference that made.

- From Canadian Living

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