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Heat oven to 350°F. In an 8 or 9-inch round cake pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pear slices on brown sugar.
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To make the cake base, cream butter and brown sugar until soft and fluffy.
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Add eggs, one at a time, scraping down the bowl in between. Beat on medium high speed until eggs are fully incorporated.
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Beat in vanilla.
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In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and Chinese five spice.
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Gradually add the dry ingredients to the butter mixture, while alternately adding buttermilk. Beat on low until just combined.
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Spread batter evenly over pears.
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Bake for 22-25 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.