Honey Cake with Caramelized Pears
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
If you keep kosher and would like to make dairy-free versions of these recipes, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature.
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)
Instructions
Preheat 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.
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.
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.
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