Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.

In a mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step incorporates air into the mixture, which helps the cake rise.

Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and almond extracts.

In another bowl, whisk together the sifted flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix to keep the cake tender.

Fold in the diced pears and walnuts (if using) with a rubber spatula, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Arrange the thinly sliced pear on top of the batter in a decorative pattern.

Sprinkle the additional granulated sugar over the top of the cake to create a sweet crust.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked.

Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Once cooled, slice the cake and serve as is, or with a dusting of powdered sugar for an elegant touch.

Enjoy your Italian Pear Cake with a cup of coffee or tea!