Pear-Ginger Upside-Down Cake with Brown Sugar Glaze

Ripe but still-firm pears sit in a buttery brown-sugar layer beneath a tender ginger-scented cake. The fruit softens as the cake bakes, and a short rest lets the caramel settle before turning it out. Choose pears that yield slightly at the stem but are not so ripe that they collapse into puree. At a glance: Makes 10 slices · Prep 25 minutes · Bake 35–42 minutes · 9-inch round pan ↓ Jump to Recipe ▣ Print Recipe Pick pears that hold their shape Bosc or Anjou pears work well because their flesh stays intact in the oven. Peel them for a soft, neat top; leave them unpeeled if you prefer a more rustic look. Slice about ¼ inch thick and arrange in a single overlapping layer. Thick wedges can leave gaps in the topping, while very thin slices may disappear into the caramel. Keep the topping fluid Melt butter and brown sugar together just until glossy; there is no need to make a separate hard caramel. Spread it evenly in the pan and arrange the pears while the mixture is warm. Line the pan…

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