Caramelized Pear Upside-Down Cake

Preheat your oven to 400°F. This initial high heat is crucial for getting that deep caramelization on the pears.

Butter a 10-inch deep-dish pie plate generously with 1 tablespoon butter. Sprinkle the bottom evenly with 2/3 cup sugar, lemon juice, and 2 tablespoons rum.

Halve the pears lengthwise and slice each half crosswise into 1-inch thick pieces. Arrange the slices in concentric circles, cut-side down, overlapping slightly. (Don't worry about perfection here - rustic looks great and tastes the same)

Bake for about 1 hour until the pears are deeply caramelized and fork-tender. The sugar should be bubbling and golden brown around the edges.

Let the pears cool slightly while you reduce the oven temperature to 375°F.

Cream the remaining 8 tablespoons butter with 1/2 cup sugar, 1 tablespoon rum, lemon zest, cardamom, and salt until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Gently fold in the flour and baking powder just until combined. Don't overmix or you'll get a tough cake.

Carefully spoon the batter over the caramelized pears, spreading it evenly without disturbing the fruit arrangement.

Bake for 25-30 minutes until the cake is golden brown and springs back when lightly touched.

Let cool for exactly 5 minutes, then run a knife around the edges and immediately invert onto your serving platter. The timing here is key - too long and it'll stick.

Scrape any remaining caramel from the pie plate and spread it over the pears. Serve at room temperature with freshly whipped cream.