Pre-heat oven to 350F / 180C. Grease and flour or spray a 9 inch / 22-23 cm cake pan.
Peel the pears, cut two of the pears into cubes and the remaining two cut into slices.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In the stand mixer or large bowl beat together the eggs, yolk and sugar until light and frothy. Approximately 3-5 minutes. Add the oil, vanilla, yogurt and milk beat to combine, 1 minute. Add the flour mixture and beat to combine, one minute.
Fold in the chocolate chips and cubed pears. Transfer the batter to the prepared pan. Top the batter with the sliced pears, 2 tablespoons of chocolate chips and almond slivers.
Bake for approximately 30 minutes or until done, check with a toothpick if the toothpick comes out clean or with a few crumbs attached it is done. Let cool in pan until slightly warm, then move to a clean plate to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
You can substitute the regular yogurt with Greek yogurt but you need to use 5 1/2 tablespoons of the Greek yogurt plus 2 1/2 tablespoons of water.The best pears for baking are the Anjou pears which are firm and mild tasting, Bartlett pears (Williams) a nice juicy pear or the Bosc which is crisp and sweet. Make sure to use pears that are firm but ripe.You can substitute with melted cooled butter instead of vegetable oil if you prefer. It is probably best to use unsalted butter in this recipe.The completely cooled cake should be wrapped well or stored in an airtight container, store the cake in the refrigerator. It will keep for up to 4-5 days in the fridge.To freeze the cake, wrap the completely cooled cake in plastic wrap then place in a freezer safe bag, it will keep for up to 1-2 months in the freezer.