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1
Preheat the oven to 350 degrees.
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2
Generously spray a tube pan with non-stick cooking spray and sprinkle cinnamon sugar mixture into the pan.
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3
Shake the pan so that the mixture covers it, then shake excess out of the pan.
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4
In a medium bowl, stir together the cake flour, baking powder, baking soda and salt.
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5
Set aside.
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6
In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy.
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7
Beat in the eggs, one at a time, mixing well after each.
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8
Stir in the vanilla and butter flavoring.
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9
Then blend in the sour cream, mixing just until blended.
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10
Gradually stir in the flour mixture until fully mixed.
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11
Fold in the chopped pears using a spatula.
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12
In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans.
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13
Spoon 1/3 of this batter into the prepared pan.
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14
Sprinkle with 1/3 of the pecan mixture.
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15
Repeat this process two more times ending with a mixture of pecans on top.
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16
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
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17
Cool the cake in the pan for 15 minutes, then invert it on to a cooling rack.
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18
If it doesn't want to come out, then run a knife around the outside edge of the cake. Set aside to cool completely.
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19
When cool, transfer the cake to a serving plate.
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20
Drizzle with the caramel ice cream topping before serving.
