Preheat the oven to 350°F.
Butter and line an 8” round cake pan with two long strips of parchment paper in a cross pattern (see photos in post for visual), allowing the excess to hang over the sides and one piece of round parchment paper to cover the bottom. Set aside.
In a medium mixing bowl, whisk together almond flour, salt and baking powder until distributed evenly. Set aside.
Beat together softened butter and sugar in the bowl of the stand mixer with the paddle attachment until fluffy. Lightly beat the eggs with vanilla and almond extract in a small bowl, and pour in a little at a time while the mixer is still going at reduced speed. Increase mixer speed and continue beating until fully incorporated.
Add the almond flour mixture to the wet ingredients and mix until smooth.
Pour batter into the prepared cake pan. Add sliced pear and press them halfway into the cake batter. Sprinkle almond slices on top.
Bake for 55 - 60 minutes until the center is no longer jiggly and a toothpick inserted comes out clean. Note: around the 45 minutes mark, check to see if you need to tent the cake with a piece of foil so the top doesn’t burn.
Remove the cake from the oven, place it on a wire rack and let it cool completely in the pan before removing it from the pan.
Serve with a dusting of powdered sugar.