Honey Cake with Caramelized Pears

1 ¾ cup all-purpose flour                              

¾ tsp baking powder

½ tsp baking soda                                         

1 tsp coarse salt

½ tsp ground cinnamon                                

2 large eggs

½ cup granulated sugar                          

¼ cup packed light brown sugar

½ cup plus 2 Tbl. honey                                

½ cup milk

½ cup vegetable oil                                        

½ tsp freshly grated lemon zest

Preheat oven to 325 degrees. 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 with electric mixer fitted with the paddle attachment until pale and thick, about 3 min. Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 min. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan. Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 min.  Let cool in pan on a wire rack 15 min. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Top with pears. 

CARAMELIZED PEARS – Makes about 2 cups

1 Tbl unsalted butter                                     ¼ cup granulated sugar

1 ¾ lbs pears, cut into ½ in. thick slices         ¼ cup honey

Heat butter in a large skillet over medium heat. Add sugar; cook, stirring until almost dissolved, 1 to 2 min. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 min. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 min.  Pour over cooled cake.