1 can (16 ounces) sliced Bartlett pears in syrup
1 and 3/4 cups all purpose flour
1/2 cup plus 2 Tbsp sugar
1 abd 3/4 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter
3/4 cup milk
1 tsp cinnamon
2/3 cup whipping cream
Grease and flour an 8 inch round cake pan
Drain the pears. Pat dry with paper towels. Keep syrup
Stir flour, sugar, baking powder, and salt in a bowl until well mixed
Cut in butter with pastry blender until mixtures resembles course meal
Pour the milk over the flour mixture. Tos with a fork until blended. Do not over-mix
Spoon batter into a prepared pan. Smooth top.
Arrange pear slices over batter in a circle
Brush wth some of the syrup. Sprinkle with cinnamon
Bake at 400 until top is golden, about 45 minutes
Place on wire rack to cool for 15 minutes
Brush with more syrup
Invert cake on a plate. Remove pan
Turn cake back over on wire rack until cool
Serve with whipped cream