• Preheat the oven to 350 F (177 C).

  Line 9x9 cake pan with parchment paper along the bottom and two sides. The sides should have a little overhang of parchment paper. This helps to remove the cake from the pan.
• Whisk the flours, cinnamon, ginger, baking soda and baking powder together until well combined. Set aside.
• Whisk the oil, sugars, maple syrup, sour cream, eggs, vanilla and maple extracts together until smooth and well combined.
• Stir in the dry ingredients into the wet until just combined.
• Fold in the shredded pears.
• Pour the cake batter into the prepared pan.
• Bake in a 350 F (177C) oven on the lower third rack for 30-40 minutes. 

  The cake is done when the edges start to slightly pull away from the edges of the pan, the cake is golden across the top, the top of the cake springs back when gently pressed and a toothpick comes out with a few moist crumbs.
• Cool the cake in the cake pan placed on top of a cooling rack for 20 minutes. 

  Gently remove the cake from the pan using the parchment paper overhang. If needed, run a butter knife along the unline sides of the cake pan to loosen any cake still stuck to the pan.

maple buttercream

• Cream together the softened butter, room temperature sour cream, maple syrup and salt until creamy and well combined, about 3-4 minutes.
• Stop and scrape down sides of bowl as needed. Add sifted powdered sugar ½ c at a time, beating each addition of powdered sugar until all the sugar is incorporated. Scrape down sides of mixing bowl as needed. Beat on high until the buttercream is fully incorpated and desired consistency.
• If the buttercream is too thick, add 1-2 tablespoon (15-30ml) milk or heavy cream, beating until well incorporated. Using an offset spatula or frosting knife to spread on top of completely cooled maple pear cake. Top with drizzle of maple syrup.