Preheat oven to 350 degrees Fahrenheit. Generously grease a 9-inch round cake pan with butter. Set aside while prepping the cake batter.

In a large saucepan, melt the butter over medium heat. Lower heat and, stirring occasionally, allow butter to foam a little before it subsides creating lightly browned flecks that form at the bottom of skillet; the butter should have a nutty aroma. Add in the brown sugar, cinnamon, and vanilla extract. Allow the brown sugar to caramelize in to the brown butter for just under a minute. Remove from heat and gently pour into the greased cake pan.

Layer the thinly sliced pears on top of the brown butter caramel sauce. Set to the side briefly to prepare the cake batter.

In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, the ground cinnamon, ground cardamom, ground cloves, ground vanilla, and kosher salt.

In a separate medium bowl, whisk eggs, yogurt, and olive oil until well combined.

Add wet ingredients to the dry ingredients and gently fold the mixture together. Pour batter into the prepared baking pan to top the pears. Bake for 40-50 minutes until cake tester comes out clean in center and edges of cake are golden.

Cool for about 10 to 15 minutes before turning out the cake onto a cake stand or plate.