In a saucepan, add the pears, lemon juice, water, and cinnamon. Stir, cover, and cook over medium heat, stirring occasionally, until the pears are tender (about 15 minutes). (Note)

Blend until smooth and let cool completely.

Preheat the oven to 180°C (356°F).

Grease a round 22 cm (9-inch) pan and dust it with flour, or line it with parchment paper.

Mix the lemon juice with the soy milk and set aside.

Sift the flour into a bowl, then combine it with the baking powder, baking soda, cinnamon, and nutmeg.

In a large bowl, beat the butter and sugar with an electric mixer for 2 minutes.

Add the pear purée to the butter and sugar mixture, beating well, followed by the reserved lemon and soy milk mixture.

Finally, add the lemon zest and reserved dry ingredients, stirring with the help of a whisk just until combined.

Pour into the round pan and add the toppings.

Arrange the pear slices in a circle along the edge of the pan, horizontally, so they stay on the surface of the cake.

Sprinkle a handful of sliced almonds in the center and in any spaces without pear (optional).

Mix the sugar and cinnamon into the melted butter and drizzle over the pears and almonds.

Bake for 50 minutes.

Allow it to cool before removing from the pan, and enjoy! :)