Preheat your oven to 375°F (190°C).

Lightly coat a 9-inch baking pan with nonstick baking spray.

Peel and core the pears, then slice them thinly.

Place the butter in the prepared baking pan and let it melt in the preheating oven.

Once the butter is melted, evenly sprinkle the brown sugar over it, then arrange the thinly sliced fruit on top.

In a mixing bowl, beat the eggs for 4-5 minutes until light and lemon-colored. Gradually add the granulated sugar, mixing until combined.

Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the egg and sugar mixture, alternating with the hot water (or pear nectar). Mix until smooth.

Pour the batter evenly over the fruit.

Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving platter.