• 4 tbs unsalted butter, melted
  • 1/2 cup Pure Maple Syrup
  • 1-2 large pears, cored and sliced 1/4″ thick*


  • 8 tbs unsalted butter, at room temperature
  • 3/4 cup granulated Maple Sugar
  • 2 tsp baking powder
  • 1/2 tsp table salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 3 large eggs, at room temperature
  • 1 3/4 cups flour
  • 3/4 cup buttermilk, at room temperature


  1. To make the topping: Preheat the oven to 350°F. Lightly grease a 9″ round pan and line it with parchment.
  2. In a small bowl or liquid measure, whisk together the butter and syrup and pour into the prepared pan.
  3. Arrange the sliced pears in the bottom of the pan. Set aside.
  4. To make the cake: In the bowl of a stand mixer fitted with the flat beater, beat the butter, sugar, baking powder, salt, cinnamon, and ginger on medium speed until well combined, about 1 to 2 minutes.
  5. Add the eggs, one at a time, scraping the bottom and sides of the bowl between each addition. This should take about 1 to 2 minutes total.
  6. Add the flour and buttermilk alternately in three additions, beginning and ending with the flour. Beat gently, for about 1 minute, until combined.
  7. Spread the batter over the pears.
  8. Bake the cake for 30 to 40 minutes, until a toothpick or paring knife inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 5 minutes, then invert it onto a plate. Be sure to remove the cake from the pan while it’s still warm – if the cake cools too much in the pan, it can stick to the bottom and won’t “unmold” properly. Once you flip it, allow it cool completely before serving.

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