I made this cake last week. It was delicious. Let me know if you try it!
• Unsalted butter, softened, for pan
• 1 3/4 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed light-brown sugar (I used ¾ cup maple sugar instead of these two sugars)
• 1/2 cup plus 2 tablespoons best-quality honey
• 1/2 cup milk
• 1/2 cup vegetable oil (I used coconut oil)
• 1/2 teaspoon freshly grated lemon zest
• Caramelized Pears
• Freshly whipped cream, or nondairy whipped topping, for serving (optional)
1. Preheat oven to 325 degrees. Butter a 10-inch spring form 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.
2. Whisk 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.
3. Bake 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.
• 1 tablespoon unsalted butter
• 1/4 cup sugar (I used maple sugar instead of white sugar)
• 1 3/4 pounds red Anjou pears, cut into 1/2-inch-thick wedges (or 1/4-inch-thick wedges if pears are firm) (I used regular pears)
• 1/4 cup best-quality honey
1. Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. (Around 18 minutes) Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes. (I cooked these pears with the honey for much longer, probably 15 minutes all together, or until the sauce was very thick.)