Pear and Walnut Rosemary Honey Cake

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.

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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

How do you make Pear and Walnut Rosemary Honey Cake?

1. Preheat your oven to 325° F. Spray a Bundt pan with non-stick baking spray and then sprinkle the inside with all-purpose flour.
2. 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.
3. 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).
4. Then add in the eggs, one at a time, beating well with the paddle attachment after each addition.
5. 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.
6. 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.
7. Then stir in the pear mixture and chopped walnuts.
8. Transfer the batter into the prepared Bundt pan.
9. 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!).
10. Allow the cake to cool for 15 minutes, then remove from the Bundt pan and cool completely on a wire rack.
11. 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.

Coogan’s Kitchen – favorite dessert recipes …

• Hummingbird Cake
• Favorite Cream Cheese Frosting
• Carrot Cake with Cream Cheese Frosting
• Fresh Strawberry Vanilla Cake
• Homemade Sweet Apple Pie (Easy Recipe)
• Lemon Pound Cake with Strawberries + Whipped Cream
• Pumpkin Spice Baked Apples
• Cranberry Bars
• Sugar & Spice Molasses Cookies

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

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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