In a small saucepan, melt butter with brown sugar, cinnamon, and nutmeg until bubbly and smooth. Pour this mixture into your cake pan, tilting to spread evenly.

Arrange pear slices on top in a circular pattern. Set aside.

In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. This spice blend adds warmth and depth throughout the cake.

Beat softened butter and granulated sugar until fluffy and pale. This step creates a light, tender cake texture.

Mix in the eggs one at a time, then add vanilla. The batter should be smooth and slightly thick.

Stir in buttermilk and sour cream to add richness and moisture. These ingredients help balance the sweetness of the caramelized pears.

Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until incorporated—overmixing will toughen the cake.

Pour batter gently into the cake pan, smoothing the top. Be careful not to disturb the arranged pears underneath.

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

Let the cake cool in the pan for 15–20 minutes. Run a knife along the edges and invert onto a serving plate.

As the cake flips, the pears and caramel topping will cascade beautifully over the top.