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Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper on the bottom and the sides of the pan.
In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes.
Add eggs and vanilla and beat briefly to combine.
Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.
In a separate bowl, toss chopped pears in cinnamon. Add pears to cake batter and gently stir. Transfer batter to prepared pan and smooth the top using a spatula.
In a separate small bowl, combine melted butter, sugar and cinnamon. Drizzle over the top of the cake batter. Use a butter knife to gently swirl mixture into the cake batter.
Bake for approximately 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely.