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1
Preheat the oven to 325F.
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2
Butter a 10-inch springform pan.
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3
Dust with flour; tap out excess.
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4
Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside.
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5
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.
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6
Whisk together the honey, milk, oil, and zest.
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7
With the mixer on low, add the honey mixture to the egg mixture; mix until combined, about 1 minute.
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8
Add half the flour mixture; mix until smooth.
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9
Mix in the remaining flour mixture.
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10
Pour the batter into the pan.
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11
Bake until dark golden brown and a cake tester inserted in the center comes out clean, about 50 minutes.
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12
Let cool in the pan on a wire rack 15 minutes.
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13
Run a thin knife around the edge of the cake; carefully remove the sides of the pan.
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14
Transfer the cake to a platter.
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15
Top with pears.
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16
Serve with whipped cream or topping, if desired.
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17
Heat the butter in a large skillet over medium heat.
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18
Add the sugar; cook, stirring, until almost dissolved, 1 to 2 minutes.
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19
Add the pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes.
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20
Pour in the honey; cook, stirring, until the pears are coated and very soft, 3 to 5 minutes.
