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:
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.
Recipe by Kuhn Orchards at https://kuhnorchards.com/honey-cake-with-caramelized-pears/