This doesn't look like a "cakey" type cake, so I will try to find another one to post as well. I hope this helps.

Pear Custard Cake

Base:
1 3/4 cup all-purpose flour
1/2 cup granulated flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened

Filling:
28 oz (796 ml) can pear halves, well drained
2 cups sour cream
2 eggs
2 tbsp granulated sugar
1 tsp vanilla
Pinch cinnamon

In medium bowl, combine flour, sugar, baking powder and salt. Cut in butter with pastry blender or two knives until texture of fine crumbs. Press 2/3 of mixture in bottom of 9- inch springform pan. Arrange pears, cut side down, evenly over base.

In medium bowl, whisk sour cream, eggs, sugar and vanilla until smooth. Pour evenly over pears, spreading to cover.

Add cinnamon to remaining flour mixture and sprinkle evenly over sour cream.

Bake in preheated 375F oven 55 to 60 minutes or until top is lightly golden and filling appears set when jiggled. Cool before cutting.

Makes 8 servings