Maple-Pear Upside-Down Cake

Maple syrup made with fresh pears for icing will serve as the filling for this classic American dessert.
Preheat the oven to 350 degrees.In a medium nonstick skillet over medium-high heat, bring the syrup to a boil; cook for 2 minutes. Remove from heat; place pears on a baking sheet with knitting needles. Place the pan on a medium-high heat and cook until the syrup thickens (about 4 minutes), shaking the pan often slightly.Lightly spoon the flour into a dry measuring cup; smooth with a knife. Combine the flour and the next 4 ingredients (flour with salt added); mix well with a whisk. Put the sugar, butter and vanilla in a large bowl; beat with a mixer on medium speed until smooth (about 2 minutes). Add the eggs, 1 at a time, beating well after each addition. Mix the flour mixture alternately with the buttermilk, starting and ending with the flour mixture.Pour the batter evenly over the pear mass in the prepared pan; wrap the pan handle with foil. Bake at 350 ° C for 30 minutes or until the cake begins to spring when lightly touched in the center. Run the knife along the outer edge. Cool on a baking sheet for 5 minutes. Place the plate upside down on top of the cake; flip onto a plate. Serve warm.