Preheat oven to 350 F. Grease and flour a Bundt pan.
In a small saucepan, add the brown sugar and water and bring to a boil.
Once boiling, add the cut pear pieces and return to a boil.
Reduce heat to medium and let bubble for 8-10 minutes.
Strain off the excess water and then mash the pears with a potato masher or fork.
Let cool while you prepare the batter.
In a stand mixer or large mixing bowl, beat together the butter, applesauce, sugar and vanilla. Beat in the eggs, one at a time, scraping the side of the bowl each time.
In another mixing bowl, sift together the cake flour, baking powder, baking soda, salt, cinnamon and ginger. Add it to the wet ingredients and beat until the batter forms.
Beat the sour cream into the batter on low, and then fold in the cooked (and cooled) pears.
Pour into the greased and floured Bundt pan and bake in the preheated oven for 45-50 minutes, or until a knife comes out clean when inserted in the middle of the cake.
Let cool for about 10 minutes before flipping onto the serving plate or cake plate.
Dust the top with powdered sugar and serve.