Preheat Oven to 350 F (180 C)
Whisk together sifted flour and nutmeg in a small bowl and set aside.
In bowl of stand mixer with whisk attachment, beat together sugar and butter on medium high until smooth.
Add eggs and whip until foamy.
Continue by pouring in coffee, milk, and vanilla.
Slowly spoon flour and nutmeg mixture into liquid batter, continuing on medium speed. Scrape sides and bottom as needed with spatula to incorporate all ingredients.
Once batter is smooth and creamy, fold in chopped walnuts using a hand spatula.
Generously coat sides and bottom of spring form cake pan with (9 inch) with cold butter. ( I grab chunk of butter with fingertips and rub across surface.)
Sprinkle the bottom of pan only with a dusting of cinnamon.
Layer bottom of pan with sliced pears in a circular pattern. (two think layers that cover bottom of cake pan to prevent batter from seeping through.)
Spoon cake batter onto pears and level with spatula.
Bake for 40-45 minutes or until toothpick inserted into center comes out clean.
Let cake cool in pan for 10 minutes before removing sides and flipping upside down onto cooling rack.
Prepare vanilla glaze while cake is cooling.
Stir vanilla glaze ingredients together in a small bowl with hand whisk. Add more powdered sugar for thicker glaze and more milk for thinner glaze.
Gently lift bottom of pan from the pears slowly to prevent tearing pears.
Slice and serve warm with a drizzle of vanilla glaze!!