Dessert: Honey Cake with Caramelized Pears

If you keep kosher and would like to make dairy-free versions of these recipes, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Honey

Health and fertility benefits of Honey Cake with Caramelized Pears

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

unsalted butter
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Coarse salt
1/2 tsp. ground cinnamon
2 large eggs
1/2 c. granulated sugar
1/4 c. packed light-brown sugar
1/2 c. best-quality honey
2 tbsp. best-quality honey
1/2 c. milk
1/2 c. vegetable oil
1/2 tsp. freshly grated lemon zest
Caramelized Pears
Freshly whipped cream, or nondairy whipped topping (optional)

Instructions

Preheat oven to 325 degrees 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 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.
Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.
Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.

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