Upside-down Pear Cake with Ginger

Preheat the oven to 160 °C top/bottom heat. Grease a springform pan (Ø 26 cm) with butter, line with baking paper, lightly grease the paper as well, and sprinkle the bottom with 3 tbsp granulated sugar.

Peel and core the pears, then cut them into sixths. Arrange the pear wedges evenly on the bottom of the pan.

Cream the soft butter with the remaining sugar until fluffy, then beat in the eggs one by one. Mix flour, baking powder, and ground ginger, then fold into the mixture. Finally, add the milk and stir everything into a smooth batter. Pour the batter over the pears in the pan and smooth with a spatula.