Bartlett Pear Breakfast Cake

Cream:
¾ C. unsalted butter
1 1/3 C. sugar
4 eggs
2 t. vanilla
1 ¼ C. sour cream
Add:
3 C. flour
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
Fold in:
3 medium but firm Bartlett pears cut in bite sized chunks
Combine:
¾ C. brown sugar
1 t. ground ginger
1 C. chopped walnuts
Layer 2 mixtures in bundt pan.
(Batter, topping, batter, topping)
Bake 60 minutes 350 degrees.