Pear and Walnut Rosemary Honey Cake
Add to CollectionPear 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!
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
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