Grease a 13x9x2 inch baking pan. Set the pan aside.

For streusel topping, in a small mixing bowl combine brown sugar, 2/3 cup flour, cinnamon, and ginger. Cut in the 1/3 cup butter until mixture resembles coarse crumbs. Set topping aside.

Combine the 3 cups flour, sugar, baking powder, and salt. Cut in the 1 cup butter until mixture resembles fine crumbs. Set dry mixture aside.

Combine eggs, milk, and pear nectar. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

Spread half of the batter evenly in the prepared pan. Arrange pear slices on top of batter. Drop remaining batter, by small spoonfuls, over fruit. Sprinkle with streusel topping. Bake in a 350 oven 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. If desired, drizzle with Powdered Sugar Icing. Serve warm. Cover and chill any leftovers up to 3 days. Makes 1 cake (15 servings).