Preheat the oven to 350°. Grease a 9-inch springform pan.
In a large mixing bowl, whisk together the flour, baking powder, zest, ¼ teaspoon cinnamon, salt, nutmeg, and ginger.
In another large mixing bowl, cream together the butter and ¾ cup sugar until light and fluffy. Add the eggs, one at a time. Blend in the vanilla.
Add the flour mixture and blend until well combined. Do not overmix.
Spread the batter into the prepared pan. Place the pear slices in a circle around the surface of the cake, spacing about ½-inch apart.
In a small bowl, combine the remaining ¼ teaspoon cinnamon and the 1 tablespoon sugar. Sprinkle this mixture over the pears.
Bake the cake for about 30 to 35 minutes or until a tester comes out with a few crumbs attached.
Cut around the cake to loosen it from the sides of the pan. Release the sides of the springform pan. Cool on a rack.
Cake can be served warm or at room temperature.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. For longer storage, cool and wrap the cake and store in the freezer, for up to 3 months.Variations:
other fruit can be substituted for the sliced pears, such as thinly sliced apples, peaches, plums, or apricots, as well as halved and pitted cherries, whole blueberries, raspberries, or cranberries.
cinnamon, ginger, and nutmeg can be replaced by apple pie or pumpkin spice blends.
orange, grapefruit, or lime zest can be used instead of the fresh lemon zest.