Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and ground ginger.

In another bowl, cream the softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced pears.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

In a small saucepan, combine sugar, water, and grated ginger. Bring to a boil over medium heat, stirring until sugar dissolves.

Reduce heat and let simmer for 5 minutes. Remove from heat and let cool slightly.

Once the cake is done, poke holes in the top with a toothpick and pour the ginger syrup over the warm cake.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice and serve the cake warm or at room temperature, optionally with whipped cream.