Directions

• PREP STEPS
• Bring butter, milk and eggs to room temperature
• Crush the saffron threads and add to the milk during this step
• PREPARE CAKE
• Preheat oven to 325 degrees F. Spray a 10-cup Bundt pan with baking spray with flour.
• In a medium saucepan, melt 2 Tbs butter over medium heat. Add pears and cook, stirring occasionally, until pears are soft (5 to 10 min). Remove from heat and let cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, vanilla, and remaining 1 cup of butter at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, baking soda, and salt. In a small bowl, stir together milk (with saffron) and honey. Gradually add flour mixture to butter mixture, alternating with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in pear mixture. Spoon batter into prepared pan.
• Bake until a wooden pick inserted near center comes out with a few moist crumbs about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack and let cool completely.
• TO SERVE
• Serve each slice of cake with a bit of creme fraiche and a sprinkle of saffron sugar