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1
Heat oven to 350 degrees.
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2
Butter a 9-inch cake pan; line with parchment paper and butter the paper.
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3
In a skillet, melt butter and honey.
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4
Add pears, lemons juice, nutmeg, zest and salt and saute until the pears are just tender, 5 to 7 minutes.
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5
Cool.
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6
For the topping, whisk together flour, sugars, spices and salt in a bowl.
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7
Pour in the melted butter and stir until crumbs form.
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8
Whisk together sour cream, eggs and vanilla.
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9
In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder and salt.
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10
Add softened butter and beat for 10 seconds to combine.
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11
Beat in egg mixture, continuing to beat until very smooth.
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12
Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, dont add it).
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13
Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.
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14
Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger.
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15
A cake tester may come out with crumbs attached, but it shouldnt be wet.
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16
Transfer cake to a wire rack and cool completely, at least 2 hours before serving.
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17
Cake can be made a day ahead.
