Grate the marzipan or cut it into very small pieces.

Whisk together the all-purpose flour, brown sugar, and salt.

Add the marzipan and butter to the flour mixture.

Rub the mixture with your hands or use the dough hook attachment of your mixer to knead into a crumbly mass.

Set aside.

Peel the pears, halve them and cut out the cores. Cut each half vertically into slices.

Transfer the slices to a bowl and coat them with the lemon juice and set aside.

Preheat the oven to 350 degrees F.

Lightly grease a 12” X 15” baking sheet and place a layer of parchment paper on top.

In a separate bowl, whisk together the flour, baking powder, and salt and set aside.

Beat butter and sugar together. Add the vanilla and beat until creamy.

Add the eggs one at a time, slowly, making sure each one is incorporated before adding the next.

Starting with the dry ingredients, add in thirds to the butter mixture alternating with the milk.

Spread the cake batter out on the prepared pan.

Gently push the pear slices into the top of the batter, spreading them evenly over the top of the cake.

Crumble the marzipan streusel evenly over the top.

Place in the oven and bake for 35 minutes or until a knife inserted into the center comes out clean.

Remove the cake from the oven and let cool for 10 minutes.

Melt the butter in a heavy saucepan over medium heat.

Add the brown sugar, salt, and heavy cream.

Stir until combined.

Bring the mixture to a boil for 5 minutes.

Remove from heat.

Stir in the vanilla extract.

Let cool for 10-15 minutes before pouring over the cake.