Crumble: Preheat the oven to 350°F. Spray a 9-10 inch springform pan with no-stick baking spray and sprinkle with flour or line the bottom of the pan with parchment paper, and spray with no-stick baking spray. In a large bowl, whisk the flour, brown sugar, cinnamon, ginger and salt. Add the melted butter and vanilla and mix until crumbles form. Refrigerate until chilled, about 20 minutes.
Cake:In a small saucepan over medium heat, add butter. Allow the butter to lightly brown, about 2-3 minutes (you can smell the toasted aroma when ready). Remove from heat and let cool, 8-10 minutes. In a large bowl, whisk the flour, baking powder, and salt. Set aside until ready to use.
In a small bowl, combine sugar and cinnamon. Set aside until ready to use.
In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, whisk cooled brown butter, sugar, and vanilla, until light and fluffy, about 2-3 minutes. Add eggs, one at a time, incorporating each egg in before adding the next, and sour cream. Beat for 2-3 minutes or until creamy. Slowly add the flour mixture and mix until combined.
Scrape the batter into the prepared pan, spreading it in an even layer. Cover with half of the chilled crumble on top of the batter. Arrange the pears on top, pushing the wedges gently into the batter. Sprinkle cinnamon-sugar evenly over the pears and batter.
Add remaining crumble over the pears (leaving some fruit exposed).
Bake until center of cake is set and topping is light golden brown, about 50-60 minutes. Let cake cool in pan on wire rack for 15 minutes. Carefully run paring knife or offset spatula around sides of pan. Remove cake from pan. Slice the cake into wedges. Serve warm. Enjoy!
