Upside Down Pear Cake

Base 125g butter 1 ½ cups brown sugar 4 pears peeled, cored and quartered Cake 125g butter, softened 1 cup castor sugar 2 eggs 1 ½ cups self-raising flour, sifted 1 tsp ground cinnamon 1 tsp ground ginger 1/3 cup of milk   Preheat the oven to 190ºC.  Grease a 24-26cm spring-form tin.  To make the base, warm the butter and the sugar in a sauce-pan over low heat.  Stir until the butter has melted and the sugar has dissolved.  Increase the heat; add pears and cook, stirring occasionally, for 3-4 minutes or until tender.  Pour the syrup into the cake tin and arrange the pears in the syrup.  To make cake mixture, place all the ingredients in a mixing bowl and beat with electric beaters until well combined.  Spoon the mixture over the pears.  Bake on the centre shelf of the oven for 1 hour or until a skewer comes out clean from the centre of the cake.  Invert onto a platter and serve with thick cream.