Preheat your oven to 350°F (175°C). Slice the pears into thin wedges, removing the core, and set aside.
Spread the slivered almonds on a baking sheet and toast in the oven for about 8-10 minutes until golden and fragrant. Remove and let cool.
In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined and slightly frothy, about 2-3 minutes.
Pour in the melted butter and continue whisking until the mixture is smooth and glossy.
Sift the flour, baking powder, and salt into the wet ingredients, then gently fold until just combined, avoiding overmixing to keep the batter light.
Finely chop or crush the toasted almonds and fold most of them into the batter, saving a handful for topping later.
Gently fold the sliced pears into the batter, distributing evenly to ensure fruit is spread throughout.
Pour the batter into a greased 9-inch round cake pan or springform, smoothing the top with a spatula.
Sprinkle the remaining toasted almonds on top of the batter for a crunchy topping.
Bake in the preheated oven for 45-50 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve the cake at room temperature, enjoying the tender crumb, caramelized pears, and crunchy almonds in every bite.
