• Get the eggs and Greek yogurt out from the fridge to let them come to a room temperature, about 30 minutes to 1 hour.
• Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Grease or oil 8 x 8 inch square pan and then line with a parchment paper that extend to the side so you can easily remove the cake later

Prepare the cake batter:

• Whisk all the dry ingredients together in a large bowl and set aside
• In another mixing bowl, whisk oil and sugar vigorously for about 30 seconds or so to dissolve the sugar.
  
• Add vanilla, eggs, and Greek yogurt and whisk again to combined
  
• Add the dry ingredients. Use a rubber spatula to fold the dry into the wet ingredients. Use a folding motion and not stirring as we don't want to activate the gluten in the flour, which will result in a dense rubbery texture of the cake
  
• The batter may appear lumpy, but as long as you don't see dry pockets of flour, you are done mixing
  
• Scrape half of the batter into the pan, then scatter half of the pear evenly on top.
  
• Scrape the rest of the batter and then scatter the remaining pear on top. Sprinkle the top with some turbinado sugar for texture
  

Baking:

• Place it in the middle rack of oven and bake for 45-50 minutes, rotate the pan halfway through baking. A cake tester inserted into the center of the cake may have a bit of crumbs, but it shouldn't be wet. If it's wet, bake for another 5 minutes and test again
• Let the cake cool in pan for 15 minutes or so. Then carefully loosen the edge of the cake if necessary. Lift the cake out of the pan and let it cool down completely on a cooling rack
  

To serve:

• This cake is perfect to be served as is for breakfast. If you want it more like a dessert, you can dust it with a bit of powdered sugar, or serve it with some whipped cream