Preheat oven to 350F.

Prep two six-inch cake pans: trace the pans on parchment paper and cut out two circles to fit into the bottom of each pan. First spray the sides and bottom of the pans with oil, then place the parchment circles down to stick. 

In a medium bowl, sift together the flour, kosher salt, baking soda, cinnamon, ground cloves, allspice, and ground ginger. Set aside.

Beat together the eggs and sugar until light and fluffy. Add the vanilla extract and oil. On low speed, mix the dry ingredients into the wet. Fold in the chopped pears, and divide the batter equally between your two pans. 

Bake for 30-35 minutes until a toothpick inserted comes out clean. Place the pans on a cooling rack and let the cakes cool inside of the pans. 

Once cooled, use a butter knife to gently loosen the cakes from the edges of the pan. Flip the cakes onto your cooling rack and remove the parchment paper. Use a cake slicer or sharp knife to level off the tops of each cake. (Now you can munch on the scraps!)  

Make the buttercream according to this recipe, and double if you plan on decorating: http://ginachongblog.com/2018/07/09/lemon-cake-with-lemon-curd-and-raspberry-jam/ 

To assemble: Spread a moderate amount of pear jam on the top of one cake layer, stopping at least half an inch from the edge. Place the other cake layer face-down over that, and cover with the buttercream. Enjoy!