Preheat to 350°F and grease a 9-inch cake pan with butter or nonstick spray, lining the bottom with parchment paper for an easy release and even browning.

Peel, core, and dice ripe pears into bite-size cubes. Toss them in a pinch of cinnamon and nutmeg for extra warmth and flavor infusion.

Beat softened butter with granulated and brown sugar until light and fluffy, about 3 minutes on medium speed, yielding a silky, pale cream.

Beat in eggs one at a time, scraping the bowl between additions. Stir in vanilla extract until the batter is smooth and fragrant.

Whisk flour, baking powder, cinnamon, nutmeg, cloves, and salt in a separate bowl. Gradually fold the mix into the butter base until just combined.

Gently fold the diced spiced pears into the batter, ensuring each piece is evenly coated and the batter isn’t overstirred, preserving those juicy pear pockets.

Pour batter into the prepared pan, smoothing the top. Bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to cool fully, ensuring a moist, tender crumb throughout.

Optional: Sprinkle with powdered sugar and chopped toasted pecans for extra crunch.