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1
Preheat the oven to 325u00b0F, with a rack in the lower third. Oil a 10- or 11-inch cast-iron skillet.
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2
To make the cake, stir together the flour, ground ginger, salt, cinnamon, allspice, and cloves (if using) in a bowl. Set aside.
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3
Whisk together the oil, brown sugar, molasses, yogurt, ginger, and egg in a large bowl until well blended and smooth. Using a wooden spoon or spatula, stir in half of the flour mixture. Stir the baking soda into the hot coffee until dissolved, then add to the batter and stir until combined. Stir in the remaining flour. Transfer the batter to the prepared skillet and spread evenly.
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4
Cut the pears lengthwise into 1/2-inch-thick slices. Arrange the longer slices on the batter in a circle at the edge of the pan, overlapping them slightly and with the narrow ends pointing toward the center. Arrange the shortest slices in a second circle in the center to cover the batter completely. Dot the pear slices with the butter along the outer circle only. Mix together the brown sugar and salt and sprinkle evenly over the top.
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5
Bake until the top springs back when you press it lightly in the center and a toothpick inserted in the center tests clean, about 1 hour. Transfer the skillet to the stove top to cool for at least 20 minutes.
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6
Serve warm or at room temperature, cut into wedges and topped with whipped cream. Refrigerate leftover cake, tightly covered, for up to 4 days, or freeze, tightly wrapped, for up to 2 months. Bring to room temperature before serving.
