Pre-heat your oven to 350°F and grease and flour two round 6-inch tall pans.

Mix the flour, sugar, baking soda, baking powder and the spices in a bowl.

In a separate bowl, mix the oil, eggs and sour cream.

Start incorporating the dry ingredients into the wet, alternating with the pears.

Pour this mixture into both pans, dividing equally. Let bake for about 40 minutes, allowing it to cool before removing them from the pan.

In the bowl of a stand mixer, whisk the yolks until they become light and fluffy.

In a saucepan, heat the maple syrup to the soft ball stage (about 115°C/240°F).

While whisking the yolks, pour the maple syrup over them and keep whisking until the mixture reaches room temperature.

Once the mixture has cooled down, start adding the cold butter and whisk it until it becomes silky and soft. Put it in the fridge if not using immediately, but bring it back to room temperature before using.

In a large saucepan, mix the water, vanilla and sugar and let it boil.

Peel and core the pears and put them in the boiling syrup.

Let them cook for about 15-20 minutes or until they become tender, but still firm.

Once they're cool, cut them in small cubes. Set aside. Poached pears can be made in advance.

Make a dry caramel by adding the sugar to a saucepan and warming it up over medium-high heat until it reaches a light amber color.

Once caramelized, remove from heat and immediately add the butter. Mix it until all the butter has dissolved.

Then, add the cream and mix until the cream has been incorporated. Add the salt and mix.

In case there are some small bits of hard caramel, put the pan back to heat to dissolve it.

Leave the caramel to cool, and use it at room temperature (about 25-27°C). The caramel can be made in advance.

Cut each cake in half. In a cake board, put the first layer of cake, spread a thin layer of buttercream and top with two tablespoon of poached pears, diced.

Repeat this process until you end with three layers of cake.

Cover the whole cake with the remaining buttercream and leave it in the fridge to let it harden, about 1 hour.

Once the buttercream is hard to the touch, pour the caramel sauce on the top, letting it drop a little to the sides.

Leave it in the fridge until ready to serve.