Combine milk, sugar and butter in a saucepan and add the poppy seeds. Briefly boil it up. Remove from stove and add the almonds. Let sit for at least 15 minutes.
Grease and flour a spring form pan (10 x 2 1/2 inches)
Peel the pears, cut in four, remove the core and cut into thick dices. Sprinkle with lemon juice.
Preheat oven on 325F
Whisk together butter, vanilla sugar and 1 pinch of salt until mixture is creamy. Add the eggs one by one.
Combine flour and baking powder in large bowl. Alternately stir in the butter/egg mixture, poppyseed mixture and the buttermilk. Finally fold in the pears. Stir gently
Pour into the springform pan. It should bake for 1 hour and 25 minutes in the oven. After 50 minutes cover the cake with aluminum foil and return to the oven.
Take out of the oven, make sure it is baked in the middle and let cool.