Preheat the oven to 350°F.

Put salted butter and brown sugar in a 9- or 10-inch cake pan with sides that are at least 2 inches tall.

Transfer to oven and bake until melted and bubbly, about 10 minutes.

Remove pan from the oven and stir to combine butter and sugar.

Arrange pears on top of the mixture in a circular pattern, creating a second layer, if needed.

Sprinkle 2 tablespoons of the candied ginger evenly over pears; set pan aside.

Using an electric mixer fitted with the paddle attachment, cream unsalted butter and granulated sugar together on medium high speed in a large bowl until light and fluffy, about 3 minutes.

Add eggs and beat for another 30 seconds.

Stir together flour, baking powder and salt in a separate bowl, then add to bowl with butter-sugar mixture in 3 parts, alternating with the milk and beating on low speed in between each addition.

Stir in vanilla and remaining 2 tablespoons candied ginger.

Pour batter evenly over pears in pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and immediately invert cake onto a large cake plate.

Set aside to let cool for about 15 minutes.

Meanwhile, make the whipped cream.

Using an electric mixer fitted with the whisk attachment, beat heavy cream on high speed in a large bowl until soft peaks form.

Beat in powdered sugar and Amaretto and set aside.

Serve the cake slightly warm, with dollops of whipped cream on the side.