1. Grease a 9-inch round cake pan and line the bottom with parchment paper. Peel and thinly slice the pears, then arrange them in a fan pattern across the bottom.

2. In a small saucepan, melt 1/4 cup butter with the brown sugar. Pour this caramel mixture over the arranged pears in the pan.

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

4. In a separate large bowl, cream 1/2 cup softened butter with the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in vanilla.

5. Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with the dry. Mix just until combined.

6. Carefully spoon the batter over the pears and gently spread it evenly.

7. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10–15 minutes. Run a knife around the edge, place a plate on top, and invert the cake. Carefully peel off the parchment and let cool completely.