Preheat your oven to 150°C. Line a 24cm round cake tin with non-stick baking paper and lightly grease the paper.
Peel, core and quarter the pears, then melt the butter and brown sugar together for the pear caramel. Pour into the cake tin and arrange the pears on top.
Cream the butter and brown sugar, then add eggs, golden syrup, sour cream, and grated ginger. Mix in dry ingredients.
Pour the batter into the tin and bake for 70–80 minutes. Cool before serving.
