• Choose a category
• All
• Classic-Fiction

¾ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon coarse salt

½ teaspoon ground cinnamon

2 large eggs

½ cup granulated sugar

¼ cup packed light-brown sugar

½ cup plus 2 tablespoons best-quality honey

½ cup milk

½ cup vegetable oil

½ teaspoon freshly grated lemon zest

Caramelized Pears (recipe follows)

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

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.

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.

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

MAKES ABOUT 2 CUPS

1 tablespoon unsalted butter

¼ cup sugar

1¾ pounds red Anjou pears, cut into ½-inch-thick wedges (or ¼-inch-thick wedges, if pears are firm)

¼ cup best-quality honey

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.

lemon–poppy seed lady cake

MAKES ONE 8-INCH 4-LAYER CAKE

1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan

3 cups sifted cake flour (not self-rising), plus more for the pan

1½ tablespoons baking powder

¼ teaspoon salt

1¾ cups sugar

1¼ teaspoons pure vanilla extract

2 tablespoons poppy seeds, plus more for garnish

1 tablespoon finely grated lemon zest

1 cup milk

8 large egg whites, room temperature

Pinch of cream of tartar

1 cup chilled heavy cream

1½ cups Lemon Curd (Basics)

Seven-Minute Frosting (Basics)

1. Preheat the oven to 350°F. Butter 2 8 × 2-inch round cake pans, and line with parchment paper. Butter the parchment, and dust the bottoms and sides with flour, tapping out excess; set aside.

2. Into a medium bowl, sift together the flour, baking powder, and salt twice; set aside. In a mixing bowl, using the paddle attachment, cream the butter on low speed until soft. Increase speed to medium; beat until pale and fluffy.

3. Gradually add 1½ cups sugar; beat until fluffy, about 3 minutes. Beat in the vanilla, poppy seeds, and lemon zest. With the mixer on low speed, add the flour mixture in 2 batches, alternating with the milk; beat until thoroughly combined after each addition. Scrape the sides of the bowl; beat 10 seconds more. Set aside.

4. In another mixing bowl, whisk the egg whites and cream of tartar on low speed until foamy. Increase speed to medium-high; gradually add the remaining ¼ cup sugar until the peaks are just stiff. Gently fold in the whites; do not overmix.

5. Divide the batter between the prepared pans; bake until golden and a cake tester inserted in the centers comes out clean, about 40 minutes. Transfer to a wire rack to cool completely. To remove the cakes, invert onto plates; peel off the parchment paper, and reinvert so the top side is up.

6. Make the filling: In a small bowl, whip the heavy cream to soft peaks. Fold in the lemon curd; cover with plastic, and refrigerate until chilled and firm, at least 2 hours.

7. Assemble the cake: Using a serrated knife, trim the tops of both cakes to make level, if desired. Slice each in half horizontally to make a total of 4 layers. Brush away