Preheat the oven to 160C/320F.

Cut a circle of parchment paper about 5 cm larger in diameter than the base of the cake tin. Prepare enough strips of parchment to cover the sides of the tin too.

Lightly grease the base and partway up the sides of the cake tin. Place the strips of paper around the side on first, ensuring they are well stuck down without any creases which might allow caramel to slip through.

Place the circle of parchment in the base of the tin, smoothing out any air bubbles or creases. Press firmly into the corner of the tin and flatten as much as possible up the sides, using a little extra butter if required. This extra paper up the sides helps keep the caramel contained and within the base, allowing for it to bubble a little up the side during baking.

Melt the butter, then pour it over the base of the tin, swirling to completely cover the bottom.

Sprinkle the sugar over the melted butter in an even layer. Set aside.

Peel the pears, then cut the top and bottom off to level and make them all more or less the same size. Cut each pear in half, then remove the core and seeds before cutting each half once more to create quarter pieces.

Place the pears in a spiral pattern around the edge of the tin, cut side down, squeezing them in together snugly. If needed, cut an additional piece to place, rounded side down, in the middle to fill the space. Set the tin aside whilst making the cake and crumble mixtures.

In a large mixing bowl, beat the butter until softened. Add in the flour, sugar, baking powder, bicarbonate of soda (baking soda), salt and spices and mix until the mixture resembles fine breadcrumbs.

In a separate bowl or jug, combine the buttermilk, egg and vanilla until smooth.

Pour the liquid mixture into the flour bowl then beat together until combined. Turn the speed up to high for 30 seconds to get a little air into the batter. It should be smooth and light. Set aside whilst making the crumble.

Melt the butter. I do this in the microwave at half heat in short bursts. Stir or swirl to ensure it is completely melted.

Place the flour and sugars in a bowl, then pour over the melted butter. Stir with a fork until it is combined and clumping.

Over the pears, carefully spread the cake mixture, gently easing it partly into the gaps between the pears and smoothing the top into a flat layer.

Sprinkle the crumble topping over the cake into an even layer. Press down slightly to help it stick to the cake.

Place the cake in the preheated oven and bake for 60-70 minutes until a skewer inserted into the middle comes out clean or with a few crumbs.

Leave to cool in the tin for 10 minutes before carefully turning out onto a plate to serve. Enjoy!