Preheat your oven to 350°F (175°C). Lightly coat a 9x13 inch baking dish or a 9-inch springform pan with cooking spray and set it aside. I like to use a springform pan for easy removal and a great presentation.

In a small bowl, combine the plain fat-free Greek yogurt with the baking soda. Stir until they are fully mixed together and set the mixture aside. This helps activate the leavening for a lighter cake.

In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly distributed. Set this dry mixture aside for later.

Using an electric mixer, cream together the unsalted butter, coconut oil, and 1 1/2 cups granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each egg is thoroughly combined before adding the next.

Add the dry ingredients from Step 3 to the creamed mixture from Step 4, alternating with the yogurt mixture from Step 2. Mix until just combined. Stir in the vanilla extract to finish the batter. Be careful not to overmix at this stage for a tender cake.

Pour the cake batter into the prepared baking dish from Step 1. Arrange the thinly sliced pears evenly over the top of the batter. In a small bowl, combine the chopped almonds, 1/2 cup granulated sugar, and ground cinnamon. Sprinkle this nut mixture evenly over the pears for a delicious, crunchy topping.

Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 20 minutes before serving. I find letting it cool a bit helps the flavors settle and makes slicing easier.