1. Preheat the oven to 350°F/180°C.
2. Have ready a 9-inch round pan (without removable bottom is my recommendation, unless you know you pan has a very tight bottom).
3. Peel, core and cut pears in large pieces or halves.

For the caramel:

1. The next step I do it directly in the pan, but you can melt all in a small saucepan and then add it to the pan.
2. Add 20z (60g) of the total amount of butter in pieces to the pan. Pop into the oven and let melt.
3. Remove, scatter the brown sugar on top and the bourbon and return to the oven until it starts to dissolve.
4. Remove from the oven, mix quickly with a spoon, spread to cover the bottom and add the pecans, scattering them or in the pattern you want. Do this quickly.
5. Arrange the pear pieces on top and reserve.

For the cake batter:

1. In a large bowl, beat butter until creamy, about 1 minute, and then slowly add the granulated sugar while beating. You need to cream it, so it will take 3-4 minutes until it is light and airy.
2. Add eggs, one at a time, beating well after each addition.
3. Add the vanilla and mix. 
4. Sift the dry ingredients (flour, baking powder, and salt) and add them in 3 additions alternating with the sour cream in 2 additions. That means you begin and end with flour.
5. I have the dry ingredients measured and sift them directly over the butter mixture. Whatever works for you.
6. Mix thoroughly but don’t overbeat, or the cake will be tough.
7. Pour the cake batter carefully over the pears (the caramel will have hardened).
8. With the back of a spoon or a spatula, spread the batter to cover the fruit completely.
9. Bake for 45 minutes, or until dry and a tester inserted comes out clean. Some juices might appear around the rim. That is a good sign!
10. Remove from the oven and let stand for 3-5 minutes on a wire rack. Have ready the serving platter. You must be quick and invert the cake while still very hot to prevent the caramel from hardening.
11. Lightly shake the pan sideways to loosen the fruit and caramel, run a smooth-bladed knife around the edges if some batter is stuck, and then carefully invert the cake onto the serving plate.
12. Do this by putting the platter upside down on top of the cake pan. With a kitchen towel (the pan is very hot) grab the ends. Your hands should be grabbing both the plate and the pan simultaneously; then turn everything upside up.
13. Lift the pan carefully. Some fruit or pecans might still be stuck. It happens.
14. Remove them with a knife or spatula and arrange them on the cake where they were originally.
15. Let the cake cool on a wire rack.
16. I like to eat it warm with whipped cream, or plain at room temperature.
17. Keep it refrigerated after 1 or 2 days, wrapped in plastic.