Gooey Butter Pear Cake

For the cake:
2 medium fresh pears, peeled, cored, and diced
1/2 tsp. ground cardamom
1/2 C. milk, room temperature
1 1/2 tsp. instant yeast
3 Tbsp. sugar
1 tsp. salt
1 egg
2 C. all-purpose flour
6 Tbsp. unsalted butter, room temperature

For the topping:
1/2 C. unsalted butter, room temperature
4 oz. cream cheese, room temperature
1 C. sugar
1/2 tsp. salt
2 eggs
2 tsp. vanilla
1/4 C. white corn syrup
3/4 C. all-purpose flour

To finish:
powdered sugar
toasted sliced almonds

Coat a 9 X 13 in. baking dish with cooking spray.
In a small bowl, toss the pears with the cardamom; set aside.
In the bowl of an electric mixer fitted with paddle attachment, combine the milk, yeast, sugar, salt, egg, and flour. Mix on medium until a smooth dough forms. Add 2 Tbsp. of the butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6-8 min.
Scrape the dough into the prepared baking dish and , using greased hands, spread over the bottom of the pan. Cover with plastic wrap and let rise in a warm place until doubled, about 45 min.
Heat the oven to 350 degrees. Sprinkle the pears over the top of the dough.
To make the topping, in the bowl of an electric mixer, cream together the butter, cream cheese, sugar and salt. One at a time, add the eggs, beating until well mixed. Stir in vanilla and corn syrup, then mix in the flour. Dollop this over the pear-covered dough.
Bake 40-45 min., or until the center is slightly set but still jiggly. Allow to cool.
Sprinkle with sifted powdered sugar and toasted almonds to serve. Refrigerate leftovers.