Preheat oven to 350°.

Coat an 8-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray. Set aside. **or use an individual slice cake pan sprayed with cooking spray

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and eggs stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring until moist.

Stir in vanilla, ginger and lemon zest

Fold in diced pears

Pour batter into prepared pan. Bake at 350° for 40-45 minutes or until wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.

Whisk constantly for 5 to 7 minutes, until it gets thicker.

Add the vanilla and cook another minute to thicken further.

Turn off the heat, cool slightly, then refrigerate until thick.

Pour over cake and enjoy