1. Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a small saucepan, melt 4 tablespoons unsalted butter with 1/2 cup light brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger over medium heat. Stir until bubbling and smooth.

3. Pour the caramel mixture into the prepared pan and spread evenly. Arrange the sliced pears in a fan or circle over the caramel.

4. In a bowl, whisk together 1 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

5. In a large bowl, cream 1/2 cup softened butter with 1/2 cup granulated sugar until light and fluffy.

6. Beat in 2 eggs, one at a time, then mix in 1 teaspoon vanilla extract.

7. Add half the dry ingredients, then 1/2 cup sour cream, then the remaining dry ingredients, mixing just until combined.

8. Gently spoon the batter over the pears and spread evenly.

9. Bake at 350°F (175°C) for 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean.

10. Cool in the pan for 10–15 minutes. Run a knife around the edges, then invert onto a serving platter. Remove the pan and parchment. Garnish with star anise if using.