Preheat your oven to 350°F (175°C) and prepare the 8-inch round cake pan by lining the bottom with parchment paper and lightly greasing it.

Cream together ½ cup of softened butter and 1 cup of sugar using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.

Gradually add in 2 large eggs, one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour and ¼ cup of Demerara sugar until thoroughly mixed.

Fold the dry ingredients into the wet ingredients gently with a spatula until just combined.

Gently fold in 1 to 2 cups of diced ripe pears until evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and bake for approximately 45 minutes or until a toothpick inserted comes out clean.

Once baked, let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.