Preheat oven 325 degrees F.
To prepare spring form cake pan, cut a piece of parchment paper the diameter to fit the bottom of a 8” or 9” pan. Coat spring form pan with 1 tablespoon softened butter, place parchment paper in pan and coat with butter. Make sure butter is spread evenly. Sprinkle pan with 2 tablespoons flour, shake around to coat bottom and side completely. Remove excess flour by tapping pan upside down over the sink. Set pan aside.
In a food processor with metal blade, pulse pecans until chopped fine. Set aside in small bowl. In same work bowl, add butter and sugar and pulse until combined. Add egg and bean paste to butter and sugar mixture, pulse again two or three times. Using a strainer placed on top of the work bowl, sift dry ingredients over the mixture and continue to pulse until fully combined.
Remove bowl from machine and fit a clean food processor bowl with grater attachment on machine and grate the pears (I grate the pears at this time to keep them from turning brown). You can also grate the pears with a box grater. Remove bowl with grated pears from machine and place bowl with batter mixture back on machine. Add the pears and pecans to the mixture and pulse until combined. Scrape sides of bowl and bottom to help combine; do not over mix batter.
Pour batter into prepared pan, smooth top with spatula, and tap filled pan on counter to remove any air bubbles. Bake until golden brown and a toothpick comes out clean, approximately 30–40 minutes.
Remove from oven, place on baking rack for 10 minutes, run thin knife around edge of pan and unlock springform ring. Leave cake on rack to cool completely. When cool, remove cake with paper to selected serving platter.