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Preheat the oven to 350°F (175°C). Grease and line a cake pan.
Chop, core, and dice the pears.
In a mixing bowl, whisk together the eggs, maple syrup, olive oil, and vanilla extract or Kahlua until smooth.
Gently fold in the almond flour, oat flour, baking powder, and salt until fully combined.
Stir in most of the chopped pears and pecans, reserving a portion of each for the topping.
Pour the batter into the prepared pan. Evenly arrange the reserved pears and pecans on top.
Bake for 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before slicing. Serve warm or at room temperature, optionally drizzled with additional maple syrup.