Preheat oven to 300° F.

Heavily coat a 12-cup fluted bundt pan with either cooking spray or butter and dust with flour. Set aside.

Browning butter happens quickly and can go from perfect to burnt very quickly so keep an eye on your stove and a heat-proof dish nearby.

Place 2 tablespoons butter in a pan on medium heat and whisk consistently.

As the butter melts, it will start to froth and sizzle. It will turn golden brown in about 5-8 minutes and release a nutty aroma.

Immediately remove the pan from the heat and pour the butter into your heat-proof dish to halt the cooking. 

Add pears and ½ teaspoon cinnamon into the bowl with brown butter. Make sure the pears are coated evenly with the butter.

In a large bowl, beat the remaining ¾ cup softened butter, granulated sugar and brown sugar with a mixer at medium speed until fluffy.

Add eggs, one at a time, beating well after each addition.

Add vanilla extract.

In another large bowl, whisk together flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and remaining 1 teaspoon cinnamon.

With the mixer on low speed, gradually add flour mixture to the wet ingredients alternating with buttermilk. Beat just until combined after each addition.

Fold in pears.

Spoon batter into prepared pan, ensuring the top is smooth. Tap the pan a few times on the counter to release any air bubbles.

Bake for 1 hour and 5 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.

Let cake cool in pan on a wire rack for 15 minutes.

Invert cake onto a serving plate and let cool completely.

Make the Apple Cider Glaze

Bring the apple cider to a boil over medium-high heat and boil until the cider reduces to ¼ cup, about 5-8 minutes. Let it come to room temperature.

In a medium bowl, whisk together confectioners' sugar, heavy whipping cream, melted butter, salt and cider until smooth.

Drizzle mixture over cake.