Pear Crumb Cake

Heat oven to 350 degrees. Butter a 9 inch cake pan line with parchment paper and butter the paper.

In a skillet, melt butter and honey. Add pears, lemon juice, nutmeg, zest and salt and saute until the pears are just tender, 5 to 7 minutes.

For the topping, whisk together flour, sugars, spices, and salt in a bowl. Pour in the melted butter and stir until crumbs form.

Whisk together the yogurt, eggs, and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder, and salt. Add softened butter and beat for 10 seconds to combine. Beat in egg mixture, continuing to beat until very smooth.

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). Use your fingers to sque3ze together large crumbs from the topping and scatter evenly on top of pears.

Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester may come out with crumbs attached, but it shouldnt be wet. Transfer cake to a wire cooling rack, and cool completely, at least 2 hours before serving. Cake can be made a day ahead.