Amaretto Pear Cake : with canned pears

1 ¾ cups all-purpose flour (measure by spooning it into the cups and leveling off the top)
½ cup plus 2 tablespoons sugar
1 ¾ teaspoons baking powder
1 teaspoon cinnamon (divided use)
¼ teaspoon salt
6 tablespoons salted butter (sliced into six pieces)
¾ cup milk (2% is fine)
½ teaspoon almond extrac
15.25 ounces can of sliced Bartlett pears in heavy syrup (Reserve¼ cup syrup. Drain the rest or store it for another use.)
¼ cup heavy syrup from can of pears
½ tablespoon Amaretto liqueur

Preheat the oven to 375 degrees F. (See notes, since ovens vary.) Grease a 9-inch round cake pan with baking spray.
Drain the pears, reserving ¼ cup of syrup. (You won’t need the rest of the syrup.) Pat the pears dry with paper towels.
In a medium bowl, whisk the flour, sugar, baking powder, salt and ½ teaspoon cinnamon until combined. Cut in the butter with a pastry blender or two knives until the mixture looks like coarse crumb.
Whisk the almond extract into the milk and pour it over the flour mixture. Toss with a fork until just combined. Do not overmix.
Use a spatula greased with cooking spray to scrape the batter into the cake pan. Smooth the surface with the spatula until the batter is even and reaches the edges. Arrange the pears on top in a circular pattern.
Whisk the reserved heavy pear syrup with the amaretto and brush some on the pears and batter (you will brush more on later, after it bakes.) Sprinkle with the remaining ½ teaspoon of cinnamon (use a fine mesh strainer for even distribution, if you wish.) Bake for 25-30 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean.
Transfer the cake (in the pan) to a wire rack and let it cool for
15 minutes. Brush it again with some amaretto-pear syrup.
Invert the cake onto a plate. Remove the pan and invert again onto a wire rack to finish cooling.
Serve the pear cake with extra amaretto-pear syrup brushed on the top and sides, if desired. You can add whipped cream or vanilla ice cream, if you wish.
Pour the rest of the amaretto-pear syrup over the remaining cake to keep it moist before storing it. Keep the cake covered at room temperature for up to five days