1 tablespoon butter
1/4 cup brown sugar, packed
2 tablespoons GOLDEN BLOSSOM HONEY
2-3 Bosc pears, peeled, cut lengthwise, cored and sliced
1/4 cup butter, room temperature
1/2 cup brown sugar, packed
1/2 cup buttermilk
1/4 cup GOLDEN BLOSSOM HONEY
1 tablespoon fresh ginger, grated
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Put 1 tablespoon butter in the bottom of a 9-inch round cake pan. Place pan in preheated oven for several minutes to melt butter. Remove from oven and stir in brown sugar and honey. Put back in the oven for 2 minutes to melt honey. Arrange pear slices in pan overlapping them to cover bottom of pan. Set aside.
In a medium bowl beat together butter, brown sugar and egg. Add buttermilk, honey and ginger. Beat to combine. Add remaining ingredients and beat on a low speed until just combined. Do not over mix. Pour over pears.
Bake for 35-40 minutes until cake tests done. Remove from oven to rack. Let cool 5 minutes. Run knife around edges of cake and then invert onto a plate. If any pears stick to pan simply remove them and place on the top of cake.
Serve cake warm or room temperature with a dollop of whipped cream.