Cinnamon Pear Cake

Another baking project for the weekend....."Now anyone can bake". Open my refrigerator and saw two pears that are still firm, just thinking what to do with them. Cake! but how to incorporate the pear with cake? So I just browsed the internet to look for recipe.....looking at what I have some adjusments here and there.....below is the final recipe.

For pear topping:
2 medium firm-ripe pears (photo 1, peeled and sliced, photo 2), 1/2 cup of melted butter with some honey.

For cake:
1 1/2 cups of plain flour
1 1/2 tsp. of baking powder
1/2 tsp. of ground ginger
1/2 tsp. of ground cinnamon
1/4 tsp. of salt
1/2 cup of whole milk
1 1/2 tsp. of vanilla extract
120 g of butter, softened
1 cup light brown sugar
2 large eggs

Preparing the baking pan and topping:
Position a rack in the center of the oven and heat the oven to 180°C. Butter the bottom and sides of a 22 x 5 cm round cake pan. Line the bottom of the pan with a round baking paper and butter the top of the paper.

Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly (photo 3). And pour the melted butter honey mixture all over the pear slices.

Making the cake batter:
Stir to combine the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. In a small bowl, stir together the milk and vanilla.

In a large bowl, beat the butter until light and fluffy, then add the brown sugar until lightened in texture and color, following this add the eggs one at a time, beating well after each egg.

Finally, alternate adding the flour mixture and milk mixture in several additions, beginning and ending with the flour. Mix each addition just enough to incorporate.

Bake the cake:
Transfer the batter over the pears and smooth it into an even layer. Bake the cake for about 35 to 45 minutes (photo 1).