1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. In a separate large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Mix in vanilla extract and sour cream until smooth.

6. Gradually add dry ingredients to wet ingredients and mix until just combined.

7. Fold in chopped pears and walnuts.

8. Divide batter evenly between prepared pans.

9. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.

10. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

11. For the honey buttercream, beat butter until creamy.

12. Add powdered sugar gradually, then mix in honey, heavy cream, vanilla, and salt until smooth and fluffy.

13. Spread buttercream between layers and over the top and sides of the cake. Garnish with extra walnuts or a drizzle of honey if desired.