Honey cake with caramelized pears

To make a dairy-free version of this recipe, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) 1 day ahead, and stored in plastic wrap at room temperature.

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

3 / 4 cup packed light-brown sugar

1 / 2 cup plus 2 tablespoons best-quality honey

1 / 2 cup milk

1 / 2 cup vegetable oil

1 / 2 teaspoon freshly grated lemon zest

Caramelized Pears

Freshly whipped cream or nondairy whipped topping, for serving (optional)

• Preheat the oven to 325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 the 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.
• Whisk together the honey, milk, oil, and zest. With the mixer on low, add the honey mixture to the egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in the remaining flour mixture. Pour the batter into the pan.
• Bake until dark golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Let cool in the pan on a wire rack 15 minutes. Run a thin knife around the edge of the cake; carefully remove the sides of the pan. Transfer the cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.

MAKES ONE 10 - INCH CAKE