2 pears
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp ginger
dash of grated nutmeg
2 eggs
2 Tbsp buttermilk
2 tsp vanilla
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
scant 3/4 cup flour
generous 1/2 cup almonds, pulsed in a food processor till completely pulverized
6 Tbsp buttermilk
Put the first 1/4 cup of butter into the cake pan and put it into the oven. Preheat the oven to 350F. The butter will melt as the oven pre-heats. Take the pan out of the oven as soon as it's done preheating. Melt the other 3/4 cup butter on the stove and set aside.
Swirl the butter to coat the pan. Sprinkle in the spices as evenly as possible. Sprinkle in the brown sugar. Peel and slice the pears very thinly. Arrange them in a fan all the way around the pan: do the inside-most circle first, then the outside ring.
With an electric mixer, blend the eggs, 2 Tbsp buttermilk and vanilla completely. Sift together the dry ingredients in another bowl, then add half that mix to the eggs. Add half the buttermilk and half the melted butter and mix in thoroughly. Add the rest of the dry ingredients and mix, then the rest of the butter and buttermilk and mix. Blend on low speed for over 1 minute. Pour this batter over the pears.
Put into the oven and bake for 35 minute. If the top hasn't gotten brown and the sides haven't started bubbling up with the carmelized sugar, then cook it for periods of 3 minutes until it does.
Remove from the oven and carefully run a butterknife around the edge of the cake to release it from the side of the pan. Only let it cool a couple of minutes. Invert it only a plate as soon as possible to cool the rest of the way. Serve with vanilla whipped cream or ice cream.
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