• Preheat the oven to 350°F (180°C).
• Have ready a 9-inch round pan (without removable bottom is my recommendation, unless you know you pan has a very tight bottom).
• Peel, core and cut 4 pears in half or quarters.

For the caramel:

• You can make it in a small saucepan and then pour it to the pan. Or directly in the pan.
• Add ¼ cup unsalted butter in pieces to a skillet and stir to melt over medium/low heat. Or add the butter pieces to the pan. Pop into the oven until melted.
• Scatter ½ cup dark brown sugar on top and 1 tablespoon bourbon, if using, and stir to dissolve in the skillet or return the pan to the oven until it starts to dissolve.
• Pour the caramel into he pan or remove it from the oven and stir quickly with a spoon, spreading to cover the bottom. A
• Arrange the pear slices or halves on top, cut side down, in any pattern you want, and fill gaps with 10 pecan pieces (you can add more or none at all). Do this quickly. Reserve.

For the cake batter:

• In a large bowl, beat ½ cup unsalted butter until creamy, about 1 minute. Slowly add 1 cup brown sugar while beating for about 3 minutes, until light and airy.
• Add 2 eggs, one at a time, beating well after each addition.
• Add 1 ½ teaspoons vanilla extract and mix. 
• Sift the dry ingredients: 1 ⅔ cups all-purpose flour, 2 teaspoons baking powderand ½ teaspoon salt. You can use a medium bowl or have them measured and sift them directly over the butter mixture, whatever works for you.
• Add them in 3 additions to the butter mixture, alternating with 1 cup sour cream in 2 additions. That means you begin and end with the flour mixture. Mix to integrate well at low speed or with a spatula, but don’t overbeat or the cake will be tough.
• Pour the cake batter in mounds carefully over the pears (the caramel will have hardened). With the back of a spoon, a spatula or an offset spatula, spread the batter to cover the fruit completely.
• Bake for about 45 minutes, or until a cake tester or toothpick inserted comes out clean. Some juices might appear around the rim. That is a good sign!
• Remove from the oven and let stand for 3 to 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.
• Run a smooth-bladed knife around the edges to unstuck the batter where needed, and lightly shake the pan sideways to loosen the fruit and caramel. Place the serving plate upside down on top of the cake pan, with a kitchen towel (the pan is very hot) grab both the plate and the pan simultaneously and then carefully invert the cake.
• Lift the pan carefully. Some fruit or pecans might still be stuck. It happens. Remove them with a knife or spatula and arrange them on the cake where they were originally.
• Let the cake cool on a wire rack.
• Serve it warm with whipped cream, or plain at room temperature.
• Store it covered in plastic wrap or a cake dome for 1 day, then refrigerate it, well covered to prevent dryness.