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1
Peel and core pears and cut each into 8 wedges.
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2
Melt butter in skillet over moderate heat until foam subsides.
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3
Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted).
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4
Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes.
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5
Remove from heat.
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6
Preheat oven to 350F.
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7
Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl.
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8
Whisk together molasses and boiling water in a small bowl.
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9
Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
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10
Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
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11
Cool cake in skillet on a rack 5 minutes.
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12
Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate.
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13
Replace any pears that stick to skillet.
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14
Serve warm or at room temperature.
