In a bowl combine pears, lemons juice, nutmeg, zest and salt. In a skillet, melt butter and honey. Add pears and sauté until the pears are just tender, 5 to 7 minutes. Cool.

For the topping, grind in a food processor the almonds along with the flour, sugars, spices and salt. Pour in the melted butter and pulse until crumbs form.

Heat oven to 350 degrees. Butter a 10-inch springform pan; line with parchment paper and butter the paper.

Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, don’t add it). Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.

Bake for 60 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester may come out with crumbs attached, but it shouldn’t be wet. Transfer cake to a wire rack and cool completely, at least 2 hours before serving. Cake can be made a day ahead.