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.

　　

Ingredients

Makes one 10-inch cake

　　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

　　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 (recipe follows)

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

　　

Caramelized Pears

1 tablespoon unsalted butter

　　1/4 cup 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)

　　1/4 cup best-quality honey

　　(makes about 2 cups)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Caramelized Pears

Step 4

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.