1 cup flour
1/4 tsp salt
1 tsp baking powder
8 tbs unsalted butter, room temp
3/4 cup sugar
1 tsp vanilla extract
1 ripe pear, rinsed, cored, thinly sliced
2 tsp fresh lemon juice
1 tsp light brown sugar
1 tsp cinnamon powder
Preheat oven to 180C. Lightly butter and flour an 8-inch cake pan; pour out any excess flour.
In a small bowl, whisk together the flour, salt, and baking powder and set aside.
In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat until smooth. Blend in the vanilla. Add the dry ingredients and mix to form a smooth thick batter. Spread the batter evenly in the prepared cake pan.
Toss the fruit with the lemon juice and sugar. Arrange the topping decoratively over the batter, using just enough fruit to cover the batter in a single overlapping layer. Sprinkle with the sugar and spice, and bake in the middle of the oven until lightly browned around the edges and just set in the middle, 30-35 minutes.