To make the crumb topping: In a medium bowl, mix together almond slivers, oats, brown sugar, flour, butter, baking soda and salt.

Cube the pear and add it to the crumb mixture. Set aside.

To make the coffee cake: Preheat the oven to 350°F (175°C).

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a mixing bowl with paddle attachment, beat the butter and sugar until fluffy, about 2 minutes. Add the eggs one at a time, scraping the sides of the bowl after each addition.

Add half of the flour mixture and mix until just combined. Add half of the pear sauce and mix for 1 minute. Add the remaining flour mixture and stir until combined. Finally add the rest of the pear sauce and mix until the batter is smooth. Stir in the vanilla extract.

Spray 9-inch round spring-form pan with cooking spray. Pour the cake batter into the pan. Spread the prepared crumb topping evenly over the cake batter. Lightly pack it down into the batter. Bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool on wire rack for 5 minutes, remove the sides of the pan and cool the cake completely. Serve with yogurt whipped cream on the side.