• Coat a 9-by-13-inch baking dish with cooking spray.

To Make the Cake:

• In a small bowl, toss the pears with the cinnamon and nutmeg, then set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, combine the milk, yeast, sugar, salt, egg and flour. Mix on medium speed until a smooth dough forms. Add 2 tablespoons of the butter and mix until fully incorporated. Repeat with the remaining butter. This should take about 6 to 8 minutes.
• Scrape the dough into the prepared baking dish and, using greased hands, spread over the bottom of the pan. Cover with plastic wrap and let rise in a warm place until doubled. I preheat my oven to about 120, then turn it off and let the dough rise in there for at least 45 minutes, but longer if it has not doubled yet.
• Heat the oven to 350˚F. Sprinkle pears over the top of the dough.

To Make the Topping:

• In the bowl of the electric mixer, cream together the butter, cream cheese, sugar and salt. One at a time, add the eggs, beating until well mixed. Stir in the vanilla and corn syrup, then mix in the flour. Dollop this mixture over the pear-covered dough.
• Bake for 40 to 45 minutes, or until the center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers.