Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9×2-inch round cake pan (don’t use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.

做浇头

• 剥离，核心并将梨纵向切成1/4英寸厚的切片。将梨切片在锅底上以圆形的边缘圆圈排列，稍微重叠，尖端向中心尖端。如有必要，请切掉尖端的末端，以使切片更合适。或者，如果梨片并不能一直到达中间，请在中央排列一些较短的切片以覆盖锅底。

  Make theBasic Caramelaccording to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the cake batter

• Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.

  在装有桨叶附件的立式搅拌机的碗中，以中高的速度将黄油搅拌，直到轻巧和蓬松，大约1分钟。将混合器转变为中等，然后慢慢加入红糖。将速度提高到高，并继续混合，直到质地和颜色的变浅，总共2至3分钟。将速度降低到中等，一次加入一个鸡蛋，每次添加后都会打得很好，并根据需要刮下碗的侧面。

  Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.

烤蛋糕

• 将面糊倒入梨上的大块上，并用偏移刮刀将其平滑成均匀的层。烤蛋糕，直到顶部变成金黄色，并且中间插入一个牙签，干净了35至45分钟。将锅转移到电线架上以冷却10分钟。在锅的边缘跑一把刀。将蛋糕盘倒在蛋糕锅的顶部，然后用锅架小心地将蛋糕盘倒在盘子上。