Ingredients
unsalted butter
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Coarse salt
1/2 tsp. ground cinnamon
2 large eggs
1/2 c. granulated sugar
1/4 c. packed light-brown sugar
1/2 c. best-quality honey
2 tbsp. best-quality honey
1/2 c. milk
1/2 c. vegetable oil
1/2 tsp. freshly grated lemon zest
Caramelized Pears
Freshly whipped cream, or nondairy whipped topping (optional)
Preparation
Step 1Preheat oven to 325 degrees F. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.Step 2Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.Step 3Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.
