Preheat oven to 190C. Grease a 25cm cake tin.
For the pears in syrup, gently melt butter and honey together in a pan, stirring regularly. Once it comes to a very gentle simmer (watch it constantly as it can burn in a flash), add pears in a single layer and cook, turning once, until they are tender (about 3 minutes depending on ripeness). Pour into the cake tin and arrange the pears into the desired pattern.
For the cake batter, beat together all ingredients and then spoon into the cake tin to cover the pears. Smooth the top before baking for about an hour or until the cake springs up in the centre when pressed gently.
Serve warm with cream.