Pear and Walnut Rosemary Honey Cake has a delicious and unique flavor combination using fresh fruit, garden herbs, and crunchy walnuts! Top the cake with your favorite icing, drizzle with honey, or sprinkle with powdered sugar if you’d like, either way, this cake is an absolute delight to your senses!

We love using a Bundt pan when baking this cake because it really doesn’t require icing or anything extra added to it to flavor it up … so a decorative Bundt can really do the trick if you’re looking for simple and elegant. If baking muffins though, dice and chop the pears, rosemary, and walnuts into even smaller bites to evenly distribute the ingredients within each muffin so you’re not taking one big bite of rosemary or a big chunk of pear.

Pear and Walnut Rosemary Honey Cake cooganskitchen.com

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easy bundt cake recipes. cake cooling on a black cooling rack with rosemary sprigs in the background.

What do you need to make Pear and Walnut Rosemary Honey Cake?

Here is what you’ll need from the grocery store:

Unsalted butter, 1 cup + 2 tablespoons unsalted butter – softened and divided
Pear, 2½ cups peeled and chopped pears
Fresh rosemary, 2¼ teaspoons chopped fresh rosemary
Sugar, 1½ cups + 1 tablespoon sugar
Pure vanilla extract, 1 teaspoon pure vanilla extract
Eggs, 3 large eggs
Flour, 2¾ cups all purpose flour
Baking soda, 1 teaspoon baking soda
Kosher salt, 1 teaspoon kosher salt
Whole milk, ½ cup whole milk
Honey, ½ cup honey
Walnuts, ½ cup chopped walnuts

Optional toppings:

Powdered sugar
Crushed walnuts
Honey
Fresh sprigs of rosemary

ingredients needed to make a pear and rosemary honey cake

How do you make Pear and Walnut Rosemary Honey Cake?

Preheat your oven to 325° F. Spray a Bundt pan with non-stick baking spray and then sprinkle the inside with all-purpose flour.
Melt 2 tablespoons of butter over medium heat in a medium saucepan. Add the chopped pears and rosemary to the melted butter. Stir while cooking until the pears have softened until they are fork-tender, then remove from the heat. Set the saucepan aside and then allow the pears to cool completely.
Use a stand mixer (or hand mixer) with a paddle attachment to beat together the sugar, vanilla, and 1 cup unsalted butter at medium speed, for about 5 minutes or until fluffy in appearance (be sure to stop from time to time to scrape down the sides of the bowl with a spatula).
Then add in the eggs, one at a time, beating well with the paddle attachment after each addition.
In a medium bowl, combine the flour, baking soda, and salt using a whisk. Use a small bowl to stir together the milk and honey.
Slowly add the flour mixture to the butter mixture and then alternate with the milk mixture. Start and finish with the flour mixture, beating until just combined after each ingredient addition.
Then stir in the pear mixture and chopped walnuts.
Transfer the batter into the prepared Bundt pan.
Bake for about 60 minutes or until a wooden toothpick comes out dry from the center of the cake (a few moist crumbs are perfect!).
Allow the cake to cool for 15 minutes, then remove from the Bundt pan and cool completely on a wire rack.
Serve the cake just as it is or top with a sprinkle of powdered sugar, drizzle with honey or icing prior to serving, or just simply garnish with chopped walnuts and fresh sprigs of rosemary.

cutting slices into a bundt cake on a white platter.

Coogan’s Kitchen – favorite dessert recipes …

Looking for more tasty and easy recipes? Try a few here:

Pear and Walnut Rosemary Honey Cake

Coogan’s Kitchen

Pear and Walnut Rosemary Honey Cake has a delicious and unique flavor combination using fresh fruit, garden herbs, and crunchy walnuts! Top the cake with your favorite icing, drizzle with honey, or sprinkle with powdered sugar, if you'd like, either way, this cake is an absolute delight to your senses!

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Prep Time 30

Cook Time 1

Course Baking, Cakes

Servings cake

Equipment

1 Stand Mixer with Paddle Attachment , or hand mixer with paddle attachment
1 Bundt pan
Non-stick Cooking Spray
1 Spatula
1 Whisk
1 Medium Saucepan
1 Medium bowl
1 Small bowl
1 Cooling rack

Ingredients

1 cup + 2 tbsp unsalted butter , softened and divided
2½ cups peeled and chopped pears
2¼ tsps chopped fresh rosemary
1½ cups + 1 tbsp sugar
1 tsp pure vanilla extract
3 large eggs
2¾ cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
½ cup whole milk
½ cup honey
½ cup chopped walnuts

Topping

powdered sugar
crushed walnuts
fresh sprigs of rosemary
honey
your favorite icing!

Instructions

Preheat oven to 325° F. Spray a Bundt pan with non-stick baking spray and then sprinkle with all-purpose flour.
Melt 2 tablespoons of butter over medium heat in a medium saucepan. Add the chopped pears and rosemary. Stir while cooking until the pears have softened until they are fork-tender, then remove the saucepan from the heat. Set aside and allow the pears to cool completely.
Use a stand mixer (or hand mixer) with a paddle attachment to beat together the sugar, vanilla, and 1 cup unsalted butter at medium speed, for about 5 minutes or until fluffy in appearance (be sure to stop from time to time to scrape down the sides of the bowl with a spatula).
Then add in the eggs, one at a time, beating well with the paddle attachment after each addition.
In a medium bowl, combine the flour, baking soda, and salt using a whisk. Use a small bowl to stir together the milk and honey.
Slowly add the flour mixture to the butter mixture and then alternate with the milk mixture. Start and finish with the flour mixture, beating until just combined after each ingredient addition.
Then stir in the pear mixture and chopped walnuts.
Transfer batter into prepared Bundt pan.
Bake for 60 minutes or until a wooden toothpick comes out dry from the center of the cake (a few moist crumbs are perfect!).
Allow the cake to cool for 15 minutes, then remove from the Bundt pan and cool completely on a wire rack.
Serve the cake just as it is or top with a sprinkle of powdered sugar, drizzle with honey or icing prior to serving, or just simply garnish with chopped walnuts and fresh sprigs of rosemary.

Notes

Nutrition Disclaimer

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Keyword Bundt Cake Recipes, Pear Cake, Rosemary Honey Cake

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© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!

Pear and Walnut Rosemary Honey Cake