1. Peel, core, and thinly slice the pears.

2. In a 10-inch cake pan or cast iron skillet, melt ¼ cup butter with ½ cup brown sugar until bubbling. Remove from heat and arrange pear slices in a fan or spiral over the caramel.

3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.

4. In a large bowl, cream the ½ cup softened butter with granulated sugar until light and fluffy.

5. Beat in eggs one at a time, then mix in vanilla extract.

6. Add the dry mixture to the wet in three parts, alternating with the buttermilk, starting and ending with dry. Fold gently between additions.

7. Pour the batter over the pears and smooth the top.

8. Bake at 350°F (175°C) for 40–45 minutes or until a toothpick inserted comes out clean.

9. Let cool for 10–15 minutes. Run a knife around the edges and carefully invert onto a serving plate. Cool completely before serving.