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1
Preheat the oven to 350F (175C).
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2
To make the topping, combine the maple syrup and 1/4 cup (60 g) dark or light brown sugar in a 9-inch (23-cm) round cake pan or cast iron skillet.
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3
Set the pan directly on the stovetop over low heat until the mixture begins to bubble.
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4
Simmer gently for 1 minute, stirring frequently.
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5
Remove the pan from the heat.
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6
Sprinkle the walnuts evenly over the maple mixture in the cake pan and lightly press them in.
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7
Arrange the pear slices over the walnuts in the cake pan in an overlapping pinwheel pattern.
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8
Set aside.
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9
To make the cake, in a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
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10
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and 1/4 cup (60 g) light brown sugar on medium speed until the mixture is light and fluffy, 3 to 5 minutes.
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11
Add the vanilla and eggs, one at a time, beating until completely incorporated.
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12
Gradually mix in half of the flour mixture.
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13
Stir in the milk followed by the rest of the flour mixture and mix just until combined.
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14
Scrape the batter onto the pears in the cake pan and smooth it into an even layer, being careful not to disturb the arrangement of the pears.
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15
Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
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16
Let cool for about 15 minutes.
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17
Run a knife around the sides of the cake to help loosen it from the pan.
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18
Invert a serving plate over the pan.
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19
Wearing oven mitts, grasp both the pan and the plate and turn them over together.
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20
Carefully lift off the pan.
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21
Any walnuts that are stuck to the pan can be loosened with a fork and reunited with the cake.
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22
Serve the cake warm with whipped cream (page 239) or your favorite flavor of ice cream.
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23
The cake will keep for 2 days at room temperature, but since its best served warm, you can rewarm the cake, wrapped in aluminum foil, in a low oven, or reheat slices in a microwave oven.
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24
Heres a great do-ahead trick: Make the cake, invert it onto a serving platter, and leave the inverted pan over it, which will keep the cake warm for an hour or so until youre ready to serve.
