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You are here: Home / Bundt Cakes / Pear Honey Rosemary Bundt Cake

Pear Honey Rosemary Bundt Cake

September 28, 2019 by Marisa 40 Comments

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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.

A sliced pear and honey bundt cake on a black serving platter.

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!

Fresh ripe pears on a black serving tray.

So when my sister gave me loads of these ripe pears from my 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. 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 pear and rosemary compote in a small glass bowl

Cake batter in a bundt pan.

Freshly baked pear and honey cake in a baking pan.

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!

Pear cake with honey and rosemary on a black platter.

Pear cake dusted with powdered sugar.

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!

Pear Honey Rosemary Bundt Cake.

Sliced pear cake scented with rosemary.

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.

Three slices of pear and honey cake on parchment paper.

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.
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Pear Honey Rosemary Bundt Cake

A deliciously moist pear Bundt cake, scented with honey and rosemary.
Course Bundt Cake
Cuisine American
Keyword Pear Honey Rosemary Bundt Cake
Servings 12
Author Marisa

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

Adapted from Bake from scratch Magazine
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

 

 

Filed Under: Bundt Cakes, Dessert Tagged With: Bundt cake, cake, dessert, honey, pear, rosemary, sweet

Previous Post: « Ciambella Italian Lemon Sponge Cake
Next Post: Pumpkin Apple Streusel Muffins »

Reader Interactions

Comments

  1. blankanyone4curryandotherthings

    September 22, 2016 at 12:52 am

    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.

    Reply
    • blankMarisa

      September 23, 2016 at 11:13 pm

      Thanks so much for your kind words! I am sure my dad is indeed smiling down on us…very comforting!

      Reply
  2. blankpblevitt

    September 22, 2016 at 3:41 pm

    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.

    Reply
    • blankMarisa

      September 23, 2016 at 11:11 pm

      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!!

      Reply
  3. blanksugarlovespices

    September 23, 2016 at 11:43 am

    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!

    Reply
    • blankMarisa

      September 23, 2016 at 11:07 pm

      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!

      Reply
  4. blankAyngelina

    September 23, 2016 at 11:59 am

    I love sweet and savory, the rosemary sounds amazing.

    Reply
    • blankMarisa

      September 23, 2016 at 11:02 pm

      Thanks Ayngelina, it really is quite delicious with the pears!

      Reply
  5. blankMeaghanC

    September 23, 2016 at 9:20 pm

    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.

    Reply
    • blankMarisa

      September 23, 2016 at 10:59 pm

      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!

      Reply
  6. blankTasty Eats Ronit Penso

    September 23, 2016 at 10:48 pm

    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. 🙂

    Reply
    • blankMarisa

      September 23, 2016 at 10:56 pm

      And I will have to try it with my apple cake recipe next time…thanks Ronit 🙂

      Reply
  7. blankLynz Real Cooking

    September 23, 2016 at 11:14 pm

    Sweet memories of your father! Lovely recipe

    Reply
    • blankMarisa

      September 23, 2016 at 11:16 pm

      Thanks Lynn…hope you are enjoying the little ones 🙂

      Reply
  8. blankdiversivore

    September 24, 2016 at 12:23 am

    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!

    Reply
    • blankMarisa

      September 24, 2016 at 8:32 pm

      This a winning combination for sure and a real keeper…thanks Sean!

      Reply
  9. blankStarr @ The Misfit Baker

    September 24, 2016 at 2:21 am

    I’ve never baked with herbs before, but find the idea intriguing. Thank you for sharing this beautiful recipe.

    Reply
    • blankMarisa

      September 24, 2016 at 8:28 pm

      Hi Starr, the Pear and Rosemary combination really works rather well together and not overpowering at all! Hope you give it a go?

      Reply
  10. blankSandhya

    September 25, 2016 at 9:25 pm

    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.

    Reply
    • blankMarisa

      September 25, 2016 at 9:44 pm

      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

      Reply
  11. blankLeslie Rossi | alifewellconsumed

    September 26, 2016 at 12:36 am

    this sounds great, my nonna makes a similar cake

    leslie
    http://www.alifewellconsumed.com

    Reply
    • blankMarisa

      September 27, 2016 at 8:53 am

      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?

      Reply
  12. blankCook with Smile..

    September 27, 2016 at 11:32 am

    Hi.. I have nominated you for one lovely blog award… please do check my recent post..?

    Reply
    • blankMarisa

      September 28, 2016 at 10:26 pm

      Thanks-you so much, that is very kind of you!! I will be sure to check it out! xxx

      Reply
  13. blankSheryl

    October 2, 2016 at 10:41 pm

    It’s wonderful that you were able to use some pears from your father’s pear tree. The cake looks lovely.

    Reply
    • blankMarisa

      October 2, 2016 at 11:30 pm

      Thanks so much Sheryl, I think he would have loved it! I get my sweet tooth from him…..

      Reply
  14. blankSadie's Nest

    October 24, 2016 at 3:12 pm

    Just lovely 🙂 I wouldn’t have thought to pair rosemary and pear!

    Reply
    • blankMarisa

      October 24, 2016 at 6:14 pm

      Me neither Sadie and yet it worked beautifully together! 🙂

      Reply
  15. blankHadia

    May 21, 2017 at 3:46 pm

    That looks fabulous Marisa! And the bonus is the rosemary! Finger licking!

    Reply
    • blankMarisa

      May 23, 2017 at 12:13 am

      Thank you Hadia, the rosemary adds a lovely subtle flavor 🙂

      Reply
  16. blankSue

    September 12, 2018 at 4:58 pm

    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

    Reply
    • blankMarisa

      September 12, 2018 at 10:43 pm

      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!

      Reply
  17. blankLuisa

    September 29, 2019 at 8:18 pm

    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.

    Reply
    • blankMarisa

      September 29, 2019 at 8:36 pm

      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!

      Reply
  18. blankColleen

    October 2, 2019 at 6:45 pm

    Pears and rosemary are such a beautiful combination, and this is a lovely cake, perfect for fall. Thanks for sharing!

    Reply
    • blankMarisa

      October 2, 2019 at 10:56 pm

      Thanks Colleen! I love this combo and this recipe is definitely a keeper!

      Reply
  19. blankMary Dunaway

    October 10, 2019 at 7:28 pm

    I will try this cake without the rosemary

    Reply
    • blankMarisa

      October 22, 2019 at 9:52 am

      You’ll probably not miss the rosemary as it’s minimal. Enjoy Mary!

      Reply
  20. blankDulce costa

    October 20, 2019 at 2:20 pm

    Marisa , made it !!! easy to make and delicious !!thank-you for sharing

    Reply
    • blankMarisa

      October 22, 2019 at 9:44 am

      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!

      Reply

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