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
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