Preheat the oven to broil and position a rack in the upper part of the oven. Coat a 7-inch round cake pan with nonstick spray.
Line the bottom of the pan with the pear and apple slices. Whisk together the eggs, granulated sugar, flour, almond liquor, vanilla bean seeds, 1/4 teaspoon orange zest, 1/3 cup orange juice and 1/2 teaspoon salt in a medium bowl until well combined.
Pour the batter on top of the apples and pears and cover the pan tightly with foil. Place 1 1/2 cups water in the bottom of a 6-quart Instant Pot®. Place the steamer rack in the pot and put the pan on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 15 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Remove the foil from the pan and sprinkle the top of the cake with the turbinado sugar. Broil until the sugar is melted and turning a deep golden brown, 2 to 3 minutes. Let sit at room temperature until the sugar has hardened, about 10 minutes. Scoop onto plates and serve with a dollop of creme fraiche and a sprinkle of almonds.
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
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