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PdfGrease and flour an 8-inch round cake pan
Drain the pears. Pat dry with paper towels. Reserve syrup
Stir flour, sugar, baking powder and salt in medium bowl until blended. Cut in butter with pastry blender until mixture resembles coarse meal
Pour the milk over the flour mixture. Toss with a fork just until blended. Do not overmix
Spoon batter into the prepared pan. Smooth top. Arrange pears over batter in circular pattern. Brush with some of the reserved syrup. Sprinkle with cinnamon
Bake at 400°F until wooden pick inserted into center of cake is withdrawn clean and top is golden brown, about 45 minutes
Transfer to wire rack to cool 15 minutes. Brush with reserved syrup
Invert cake onto plate. Remove pan. Return to upright position on wire rack. Cool until serving time
Cut into wedges. Serve with a dollop of whipped cream, flavored with ground cinnamon or nutmeg. Or substitute ice cream (vanilla or peach) for the whipped cream