by This simple and deliciously moist Pear Honey Rosemary Bundt Cake is a fall inspired dessert that is just perfect for any day of the week.
The earthy flavour of rosemary lends itself well in combination with the sweet pears and honey. There is just a small amount of this woodsy herb…enough to awaken your taste buds to its subtle fragrance.
This Pear Honey Rosemary Bundt Cake Recipe was originally published September 21, 2016 and republished September 28, 2019 with updated photos and content.
Papa’s pear tree stands proudly in his garden and continues to thrive.
Since his passing, one of the things I miss the most besides his absence…is his garden.
The rows upon rows of plump red juicy tomatoes, sweet bell peppers and glossy purple eggplants.
There were also fig trees with their luscious sweet fruits and a wonderful variety of lettuces and fine herbs.
It was a wonderfully tended garden!
I then came across this Pear Honey Rosemary Bundt Cake from the Bake from scratch magazine. I was immediately intrigued as I had never baked with rosemary before.
We start with a buttery pear compote infused with the chopped rosemary.
The lovely aromatic compote is then cooled and stirred into the cake batter and baked till golden brown in colour.
A Fabulous Fall Dessert
This bundt cake is simple and pretty with a slightly dense texture. And…oh…so moist!
You’ll find that it actually tastes better the next day which makes it a perfect make ahead cake.
That’s so worth considering when planning a large family gathering as this frees up much needed oven space.
And then all that’s needed before serving is a light or generous dusting of powdered sugar for a little extra love and you’ll have a fabulous Fall dessert!
How to make a pear and rosemary compote
- In a medium sized sauce pot, melt 2 tablespoons of butter over medium heat.
- Add in the chopped pear, rosemary and cook for a few minutes until the pears are soft, while stirring occasionally.
- Remove the pear and rosemary mixture from the heat and let it cool completely.
- It’s so simple yet so flavourful!
How to Remove a Bundt Cake From Its Pan
- As a good practice always grease and flour your bundt pans and I’ve got some great tips on how to prep your Bundt pans for baking on my Ciambella, Italian Lemon Sponge Cake recipe.
- Once your cake is baked, allow it to cool in its pan while resting on a cooling rack for 10 minutes. If you let it sit too long in the pan, it will start to stick from the dampness as its cooling off.
- Before inverting the cake, loosen the edges with a butter knife or thin rubber spatula if needed.
- Invert the cake onto a cooling rack and gently tap around the pan with a wooden spoon to loosen the cake further.
- Lift the pan off the cake and allow the cake to cool completely before dusting with the powdered sugar.
If you love herbs in sweet baked goods then this Pear Honey Rosemary Bundt Cake is definitely for you!
Other Fabulous Fall Inspired Desserts You’ll Love:
- Chocolate and Pear Crostata
- Olive Oil Apple Cake
- Apple Rose Cake
- Rustic Italian Apple Cake
- Italian Plum Almond Streusel Cake
Happy baking everyone!
This Pear Honey Rosemary Bundt Cake Recipe was originally published September 21, 2016 and republished September 28, 2019 with updated photos and content.
Pear Honey Rosemary Bundt Cake
Ingredients
- 1 cup plus 2 tablespoons unsalted butter (softened and divided)
- 2 cups peeled and chopped pear
- 2 teaspoons chopped fresh rosemary
- 1 and 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 and 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (I used fine sea salt)
- 1/2 cup whole milk
- 1/2 cup honey
- Icing sugar for dusting
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour a 10 cup Bundt pan and set aside.
- In a medium sized sauce pot, melt the 2 tablespoons of butter over medium heat.
- Add in the chopped pear, rosemary and cook for a few minutes till the pears are soft, stirring occasionally.
- Remove the pear and rosemary mixture from the heat and let it cool completely.
- In a large bowl using a stand mixer or hand held mixer, beat the remaining 1 cup of butter, granulated sugar, and vanilla at medium speed till fluffy. About 4 minutes.
- Add in the eggs one at a time, mixing well after each addition.
- In a separate medium sized bowl, whisk together the flour, baking soda and the salt.
- In another smaller bowl combine the milk and honey together and whisk well.
- Slowly add in the flour mixture to the butter mixture, alternating with the milk mixture. Start and end with flour mixture, beating just until combined.
- Stir in the pear and rosemary mixture.
- Transfer the batter to the prepared pan.
- Bake for about 1 hour or until a wooden skewer inserted in the middle comes out with a few moist crumbs.
- Let cool in the pan for about 10 minutes.
- Slightly loosen the cake around the edges with a knife or offset spatula and invert onto a wire rack.
- Let the cake cool completely and dust with icing sugar just before serving.
Notes
I am so sorry, Marisa to hear about your father. No doubt you miss him very much and maybe you baking this special cake with fruit from his beloved garden is making him smile , somewhere. I will have a go at this cake, although I can not bake!?. Makes a nice gift to pass on to friends.
Thanks so much for your kind words! I am sure my dad is indeed smiling down on us…very comforting!
What a special remembrance of you father. This cake is a wonderful alternative to the traditional apple & honey cakes served for the upcoming Jewish Holidays.
It really is a keeper, I hope you get to try it and it’s actually better the next day which is a plus when preparing for big holiday meals!!
So sad and sorry to hear about your papa. I can imagine the beautiful garden he had and took care of. And you did a beautiful hommage to his memory. This bundt cake is adorable and oh so delicious. I used rosemary in a galette with concord grapes, it gives a delightful scent and flavor. I am a sucker for bundt cakes and this looks like a winner!
Having tasted rosemary with pears I now know that paired with concord grapes must be equally delicious. Thank-you so much for your kind words!
I love sweet and savory, the rosemary sounds amazing.
Thanks Ayngelina, it really is quite delicious with the pears!
What a beautiful way to remember your papa! Lovely post and seriously delicious cooking bundt cake. Like you, I’ve never baked with rosemary before, will be adding this recipe to my must bake list! Thank you for sharing your memories with us.
Meaghan that is very kind of you and seriously I don’t know why I’ve never tried rosemary in baked goods before…it really works quite well together!
I’m sure your father would be delighted to know how you’ve used the pears from this tree. This is such a fabulous cake! I love adding rosemary to apple cakes, but never paired it with pears. Now I will. 🙂
And I will have to try it with my apple cake recipe next time…thanks Ronit 🙂
Sweet memories of your father! Lovely recipe
Thanks Lynn…hope you are enjoying the little ones 🙂
Totally my kind of cake – simple, honest ingredients, beautiful and thoughtful presentation – it’s a total classic. I love the way you’ve worked with your flavours here, incorporating the honey and rosemary alongside the pears. I just want a nice big piece and a cup of tea!
This a winning combination for sure and a real keeper…thanks Sean!
I’ve never baked with herbs before, but find the idea intriguing. Thank you for sharing this beautiful recipe.
Hi Starr, the Pear and Rosemary combination really works rather well together and not overpowering at all! Hope you give it a go?
Marisa,
I can so relate to you missing your Papa as I lost my Papa a year and half ago too. I miss him a lot but take comfort in knowing that I was blessed to have him as my father and that he is happy in heaven.
What an amazing garden your father had! The cake you made with the succulent pears looks so moist and delicious. I have never used herbs in my cakes so want to try this recipe for sure.
Sandhya, I am sorry for your loss! I know there is much to be grateful for and do believe that he is resting peacefully and we have our cherished memories that bring much comfort…enjoy the Bundt Cake, it’s a keeper xxx
this sounds great, my nonna makes a similar cake
leslie
http://www.alifewellconsumed.com
Bundt cakes are real crowd pleasers and every family has favourites! Mamma’s and nonna’s are always the best! Thanks for stopping by Leslie?
Hi.. I have nominated you for one lovely blog award… please do check my recent post..?
Thanks-you so much, that is very kind of you!! I will be sure to check it out! xxx
It’s wonderful that you were able to use some pears from your father’s pear tree. The cake looks lovely.
Thanks so much Sheryl, I think he would have loved it! I get my sweet tooth from him…..
Just lovely 🙂 I wouldn’t have thought to pair rosemary and pear!
Me neither Sadie and yet it worked beautifully together! 🙂
That looks fabulous Marisa! And the bonus is the rosemary! Finger licking!
Thank you Hadia, the rosemary adds a lovely subtle flavor 🙂
I came across this recipe the other day and halved it as I was only making 6 mini bundt cakes – it was DELICIOUS. I’ve never used rosemary in baked goods before, but I will do so again. Thanks for a great recipe
Hi Sue, I’m so glad you like the recipe and what a great idea in making mini Bundt cakes! I might just try that as well seeing that I have so many pears from my dad’s tree. Thanks so much for the feedback!
Marisa, all I can say is OMG! This cake is delicious and my family is totally in love with it. The fragrance in my kitchen during baking was fabulous and the taste is beyond mouth watering! Thank you for sharing.
Hi Luisa! I’m so happy to hear that your family loves the recipe…it’s a real keeper for sure! And yes the aromas from this cake are absolutely heavenly! Thanks so much for your comment!
Pears and rosemary are such a beautiful combination, and this is a lovely cake, perfect for fall. Thanks for sharing!
Thanks Colleen! I love this combo and this recipe is definitely a keeper!
I will try this cake without the rosemary
You’ll probably not miss the rosemary as it’s minimal. Enjoy Mary!
Marisa , made it !!! easy to make and delicious !!thank-you for sharing
Hey Dulce, I’m so happy to hear you loved it and yes it’s quite easy to put together!Thank you for your comment!
Made this for a summer party yesterday. Followed recipe, but cut the sugar to 1c, went a little heavy on the pears and rosemary, and finished with a chocolate glaze. Fantastic cake! Really nice flavor, texture, and moistness. But I don’t actually taste any rosemary..? Next time I make this, I’ll try using even more rosemary 🙂 Thanks for this delicious recipe!
Hi Lisa, I agree that it’s a wonderful pear cake recipe and I love it as well. The rosemary taste is very subtle but yes you can tweak it to suit your tastes. I’m so happy you enjoyed it and thanks for commenting.