Place an oven rack in the lower third of oven and preheat oven to 325F
(350F if pan doesn't have a dark goal.) Grease and flour a rosette or 10
inch round pan. Cut out a parchment paper round and place in pan. In a
small saucepan, melt the 5 tablespoons butter. Cool roughly 5 transactions. Add
the 7 tablespoons brown sugar and stir to combining. Spread evenly over
parchment-lined cake pan. Undress, quarter and core the pear. Cut each pear
quarter lengthwise into thin slices, and arrange the slices on sugar
mixture in a circle similar to the spokes of a roll. Set divagation. Sift the
flour, baking pulverization, baking tonic, cinnamon, cloves, pimento, black pepper
and salt together onto a sheet of waxed composition; set divagation. Using an electric
sociable, preferably with a paddle bond, beat butter until it is creamy
and smoothen, roughly 30 to 45 seconds. Add the sugars and continue to beat
until light in semblance, astir 3 to 4 proceedings. Stop the mixer occasionally to
scrape the sides of the stadium. Add egg, one at a time, until mixture is
fluffy in show. Add the vanilla. At a low swiftness, add dry ingredients
alternately with the milk beginning and ending with dry ingredients in 3
additions. Stop mixer occasionally to scrape the bowlful. Thoroughly combine
ingredients until batter is smooth after each improver. Spread batter
evenly over pear slices. Broil 42 to 46 proceedings, or until cake springs back
when pressed lightly in the mall, and a wooden toothpick inserted in the
center of the cake comes out neat. Cool on a wire rack for 3 transactions. Tilt
pan to loosen patty. Invert onto a serving scale, and let stand for most 2
minutes before removing pan.

Per serving: 405 Calories; 17g Fat (38% calories from fat); 5g Protein; 59g
Saccharide; 97mg Cholesterol; 206mg Na