I had some freshly picked pears to use up so I used them into this not-too-sweet, wholemeal upside-down cake. The chickpea (gram) flour adds a really nice nutty note, but if you can't find it, you can use wholemeal flour.
Preheat the oven to 180 C / Gas 4. Grease a 23cm cake tin with 5cm sides and line the bottom with a circle of baking parchment.
Add butter pieces to the tin. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
Whisk chickpea flour, plain flour, baking powder, bicarbonate of soda, ginger, salt and cinnamon together in a medium bowl.
Combine butter, brown sugar, oil and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
Pour cake mixture carefully over the pears. Smooth the top.
Bake in the preheated oven until golden brown and a skewer inserted into the centre comes out clean, about 25 minutes. Cool cake for 10 minutes. Turn out onto a wire rack and peel off paper. Allow to cool completely.