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This recipe was adapted from Bake from Scratch. The original recipe called for rosemary but after making a test cake, we decided to introduce saffron and eliminate the herbs. The resulting cake was exactly what we were hoping for! Moist, with a perfect crumb, and utterly delicious. The fir honey really comes through in this cake, and we think balancing the sweetness of the cake with a little creme fraiche is divine. And saffron sugar? Yes!
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1 cup 1 plus 2 Tbs unsalted butter, softened and divided
2 cups 2 pears; peeled, cored, and chopped
1 1/2 cups 1 1/2 granulated sugar
1 tsp 1 vanilla extract
3 large 3 eggs
2 3/4 cups 2 3/4 all-purpose flour
1 tsp 1 baking soda
1 tsp 1 kosher salt
1/2 cup 1/2 whole milk
1/2 tsp 1/2 saffron threads
1/2 cup 1/2 portoula FIR honey
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