Brown Butter Upside Down Pear Cake with Maple Rosemary Caramel

1. Preheat oven to 350 F. Start by browing your butter for the cake batter. Add 1 stick of butter to a small saucepan on medium heat, and cook until the butter turns brown and the milk solids begin to separate, stirring frequently. Remove from heat immediately, and transfer to a bowl to cool.
2. Line a 9-inch round cake pan with parchment paper, and spray with oil or grease generously. Lay the pears down in a spiral.
3. Prepare the maple rosemary caramel sauce by melting the 6 tbsp butter in a small saucepan. Turn the heat to high, and add the maple syrup, 1/4 cup granulated sugar, and rosemary sprigs. Bring to a boil, and cook for about 3 minutes until frothy and caramelized. Remove the rosemary with tongs and discard, and immediately pour the caramel mixture over the pears, covering everything evenly.
4. In a medium bowl, mix together flour, baking powder, cinnamon, ginger, and salt.
5. In a separate medium bowl, mix together cooled brown butter, sugar, brown sugar, eggs, vanilla, and milk.
6. Mix your wet mixture into your flour mixture until evenly combined. Spread the batter evenly over the pears.
7. Transfer to the oven and bake for 45-50 minutes or until the top springs back when lightly touched. Let cool for 10 minutes, and then loosen edges with a paring knife. Place a plate on top of the cake, and invert them both at the same time. Serve warm or at room temperature! Optional: dust with powdered sugar.