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 flavor 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.
Papa’s pear tree stands proudly in his garden and continues to thrive. It has been 7 months now since his passing and 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…
A variety of lettuces and fine herbs…
When my sister gave me bag fulls of these ripe pears from papa’s tree, I immediately realized that I had more then we could possible consume in a week. I then came across this Pear Honey Rosemary Bundt Cake from the Bake from scratch magazine and was immediately intrigued as I had never baked with rosemary before.
We start with a buttery pear compote infused with the chopped rosemary which is then cooled and stirred into the cake batter and baked to a golden brown perfection.
This Pear Rosemary Honey Bundt Cake is slightly dense in texture and oh so moist! You will find that it actually tastes better the next day, making it a perfect make ahead dessert, something to consider when planning a large family gathering and freeing up some much needed oven space.
All that is needed before serving is a dusting of icing sugar for a little extra love!
If you love herbs in sweet baked goods then this Pear Honey Rosemary Bundt Cake is definitely for you!
Not a fan of herbs, then you may like this heavenly Chocolate and Pear Crostata.
Happy Fall everyone!
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!?