Preheat the oven to 350°F with a rack in the center. Line the bottom of a 9" round pan with a parchment round, then butter the parchment and the sides of the pan.

To make the almond cake: In a medium bowl, sift the flours, baking powder, and salt. Set aside.

Working in a stand mixer fitted with the flat beater or in a large bowl with an electric hand mixer, beat the sugar and butter until light and fluffy, about 2 minutes on medium speed.

Add the eggs one at a time, beating to combine after each addition. Scrape down the sides of the bowl and add the extracts, then mix until combined.

Add the dry ingredients and mix on low until all of the dry ingredients are incorporated; scrape down the bowl and mix once more to ensure there are no residual dry streaks.

Transfer the batter to the prepared pan and spread it into an even layer.

To make the topping: Peel the pears, then chop them into ½" to 1" pieces and place them in a small bowl. Toss with the lemon juice and salt.

Distribute the pear pieces evenly over the cake batter, then pour any juice remaining in the bowl over the top. Sprinkle the surface of the cake with the granulated sugar.

Bake for 40 to 45 minutes, until a toothpick or thin knife inserted into the center of the cake comes out clean.

Remove the cake from the oven; run a nylon spreader or a dull knife around the edges, then let the cake cool in the pan on a wire rack for about 20 minutes. Transfer the cake to a wire rack to cool completely.

Dust generously with confectioners’ sugar before serving.

Storage information: Store leftover Pear and Almond Cake well-wrapped at room temperature for several days.