Pear and ginger upside-down cake Recipe

• 3 tbs butter, at room temperature
• 1/4 cup Demerara sugar
• 1 1/2 tsp ground cinnamon
• 4-5 medium to large ripe pears, peeled, cored, and quartered lengthwise
• For the batter:
• 8 ounces butter, at room temperature
• 1/2 cup Demerara sugar
• 2 tbs peeled, grated ginger
• 3 eggs
• 5 tbs maple syrup or honey
• 1/4 cup Muscovado sugar
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk

Directions