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1
Preheat oven to 180u00b0C Butter around 20cm cake tin well.
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2
Make the topping first. Combine sugar and the 60mls (1/4 cup) water in a small saucepan and stir over medium heat until sugar dissolves.
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3
Bring to the boil, without stirring, until the syrup turns a golden brown. It is a good idea to occasionally brush down the sides of the saucepan with a pastry brush dipped in water to prevent the syrup from crystallising.
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4
Remove from heat immediately and carefully add the 60mls (1/4 cup) boiling water (the syrup will spit a little when the water is added).
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5
Stir until the toffee is smooth (you may have to return it to the heat to help it dissolve). Pour into the base of the buttered cake tin. Set aside.
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6
Now for the cake. Beat butter and sugar together using an electric beater until pale and creamy. Add eggs and beat until well combined. Mix in the sour cream.
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7
Sift together flour, baking powder, ginger and cinnamon and then fold into the sour cream mixture.
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8
Core, peel and halve the pears and arrange, flat side down, over the toffee in the cake tin. Spoon the cake mixture over the pears and spread evenly.
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9
Bake in pre-heated oven for 50-55 minutes or until cooked through and a skewer inserted into the centre comes out clean.
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10
Stand in tin for 5-10 minutes and then turn onto a serving plate. Serve warm with clotted cream.
