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1
Preheat the oven to 350F.
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2
In a 9-inch (not nonstick) skillet, simmer the honey until it begins to reduce, caramelize, and darken in color, 6 to 10 minutes.
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3
(Do not let the honey burn.
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4
If it starts to smell burned, turn off the heat.)
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5
Arrange the pears, close together and cut side down, in a circular pattern in the pan (the stem ends should point toward the center).
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6
Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
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7
Flip the pears over to their curved side and scatter with the thyme sprigs if using.
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8
Transfer the pan to the oven and roast, uncovered, until very tender, about 25 minutes.
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9
Meanwhile, in a large bowl, whisk together the sugar and lemon zest.
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10
Whisk in the eggs and vanilla.
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11
Fold in the flour and salt; stir in 1/2 cup melted butter.
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12
When the pears are soft, remove the skillet from the oven and brush the edges with the remaining 1 tablespoon melted butter.
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13
Pour the batter on top of the roasted pears and scatter the almonds over the batter.
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14
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
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15
Let the cake cool for 30 minutes in the pan.
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16
Run an offset spatula along the edges of the pan to loosen the cake; carefully invert the cake onto a serving platter.
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17
Serve warm or cooled.
