Melt the butter in a saucepan, stir in the brown sugar over low heat until it bubbles. Pour into the cake tin. Cut the pear into wedges and arrange over the caramel sauce.
Cream butter and sugar until soft and fluffy. Add the eggs and beat softly, and the milk and vanilla essence. Sift the flour and baking powder into the mix, and beat until smooth. Pour onto the pears and bake in the oven for about 35 minutes or until golden brown.
Remove the cake and cool for 10 minutes then slide a knife around the cake and invert onto a wire rack. Serve with cream or ice-cream.
This recipe has been edited to include some measures more familiar to Australian and New Zealand cooks.
I had been given some pears by a friend and they were becoming quite ripe as my children did not like them. So I searched pears and found this recipe. Glad I did, kids got off the school bus and the cake was gone in five minutes. Pears eaten, nothing wasted and hungry children satisfied. I loved it too, but thankfully they ate most of it so my waist line was saved. - 23 Apr 2012