Pear Honey Rosemary Bundt Cake Recipe

Pear Honey Rosemary Bundt Cake is more than a seasonal treat, it’s a celebration of comforting flavors and homemade warmth. Ripe pears, golden honey, and fresh rosemary come together in a tender, fragrant cake that’s perfect for fall gatherings or quiet afternoons with tea.

At Wish-Cake.com, every recipe I share is rooted in memory. My love for baking began as a child beside my grandmother, where the scent of cinnamon rolls filled the kitchen and stories rose with the dough. Now, as a mother of two, that same joy lives on in our daily baking moments—flour-covered counters, stolen tastes of batter, and cakes like this one that bring people together.

Ingredients Breakdown for the Perfect Bundt Cake

The Role of Each Ingredient in Flavor and Texture

To get that unmistakable Pear Honey Rosemary Bundt Cake texture—moist, rich, and delicately crumbed—each ingredient plays a critical role.

Pears (2 cups, peeled and chopped): Fresh, juicy pears add moisture and natural sweetness. They also create soft fruit pockets throughout the cake, giving each slice a tender bite.

Honey (½ cup): Honey adds depth and warmth to the sweetness. Unlike plain sugar, it brings floral notes and helps the cake brown evenly while keeping it soft for days.

Fresh rosemary (2 teaspoons, chopped): This might seem unconventional in a dessert, but rosemary balances the sweetness with a subtle earthy aroma. It’s a secret weapon that makes this cake feel rustic yet refined.

Butter (1 cup + 2 tablespoons): Butter gives the cake its rich, melt-in-your-mouth texture. The two tablespoons used to sauté the pears infuse them with flavor, while the rest creamed with sugar builds the cake’s structure.

Granulated sugar (1½ cups): Used for sweetness and to help cream the butter into a fluffy base, sugar contributes to the cake’s light texture.

Eggs (3 large): They act as binders and help with leavening, giving your cake a delicate yet firm structure.

All-purpose flour (2½ cups): Provides the foundation and body of the cake. It holds everything together while keeping the crumb soft.

Baking soda (1 teaspoon): Works with the acidity of honey to give the cake a gentle rise.

Kosher salt (1 teaspoon): Salt sharpens all the other flavors. If using fine sea salt, measure slightly less to keep balance.

Whole milk (½ cup): Adds fat and moisture, ensuring the cake bakes up tender.

Vanilla extract (1 teaspoon): Vanilla smooths out the herbal and fruity tones, adding a comforting, familiar base note.

Icing sugar (for dusting): A light, snowy topping to finish the cake. It adds just enough sweetness without overshadowing the cake’s natural flavors.

Substitutions and Ingredient Variations You Can Try

Want to tweak the recipe to fit your pantry or dietary needs? Here are some smart swaps:

This cake is flexible enough to adapt to your taste while staying true to its rustic charm.

Pear Honey Rosemary Bundt Cake Recipe

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• Author: Kaylee
• Total Time: 1 hour 20 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

This Pear Honey Rosemary Bundt Cake is moist, fragrant, and perfect for fall. Fresh pears, floral honey, and a hint of rosemary create a rustic, elegant dessert ideal for gatherings or cozy nights in.

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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 (or fine sea salt)

1/2 cup whole milk

1/2 cup honey

Icing sugar for dusting

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Instructions

1. Preheat oven to 325°F.

2. Grease and flour a 10-cup Bundt pan.

3. Melt 2 tablespoons butter in a saucepan over medium heat.

4. Add pears and rosemary, cook until soft, then cool completely.

5. In a large bowl, beat remaining 1 cup butter, sugar, and vanilla until fluffy.

6. Add eggs one at a time, mixing well after each.

7. In a separate bowl, whisk together flour, baking soda, and salt.

8. In another bowl, whisk together milk and honey.

9. Add flour mixture to butter mixture alternately with milk mixture, starting and ending with flour.

10. Fold in cooled pear and rosemary mixture.

11. Transfer batter to prepared pan.

12. Bake for 1 hour or until a wooden skewer comes out with moist crumbs.

13. Cool in pan for 10 minutes, then invert onto wire rack.

14. Cool completely and dust with icing sugar before serving.

Notes

Store covered at room temperature for 3 days or refrigerate for 5 days. Freezes well for up to 2 months. Try adding citrus zest or chopped nuts for variation.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Cakes Recipes
• Method: Baking
• Cuisine: American

Step-by-Step Guide to Baking Pear Honey Rosemary Bundt Cake

Preparing the Pan and Oven the Right Way

Before you mix a single ingredient, getting your Bundt pan and oven ready is essential. Preheat your oven to 325°F. This moderate temperature ensures even baking without drying the cake.

Next, generously grease and flour a 10-cup Bundt pan. Don’t skip this step. Bundt pans have intricate designs, and skipping proper prep is a recipe for sticking. Use softened butter and lightly dust flour over every crevice. Tap out the excess flour and set the pan aside.

Making the Pear and Rosemary Mixture

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped pear and fresh rosemary, then stir occasionally for about 4–5 minutes, or until the pears are soft and fragrant.

This gentle sauté step lets the rosemary infuse the fruit without becoming overpowering. It creates a warm, herbal base that shines through in every bite. Once done, remove from heat and let the mixture cool completely. This step is crucial. Hot fruit can melt butter in your batter and affect the Pear Honey Rosemary Bundt Cake’s structure.

Combining Wet and Dry Ingredients with Care

In a large mixing bowl, use a stand or hand mixer to beat 1 cup of softened butter, granulated sugar, and vanilla extract at medium speed. Mix until fluffy—about 4 minutes. This step traps air, which leads to a lighter crumb.

Add the eggs one at a time, mixing thoroughly after each addition. This gradual approach helps emulsify the mixture and keep it smooth.

In a separate bowl, whisk together flour, baking soda, and salt. In another bowl, combine milk and honey, stirring until the honey dissolves.

Add the flour and milk mixtures alternately into the butter mixture, beginning and ending with flour. Don’t overmix—just blend until combined. This preserves the tender crumb you’re aiming for.

Finally, fold in the cooled pear and rosemary mixture. You’ll start to smell the layers of flavor coming together.

How to Ensure Perfect Texture and Moisture

Once your batter is ready, pour it gently into the prepared Bundt pan. Smooth the top with a spatula to level it. Place the pan in the center of the oven, and bake for about 1 hour, or until a wooden skewer comes out with just a few moist crumbs.

Be sure not to overbake. This Pear Honey Rosemary Bundt Cake should stay moist and tender. If your oven runs hot, check the cake at 50 minutes to prevent drying out.

This step-by-step approach ensures even novice bakers can create a show-stopping cake without worry.

Mastering Bundt Cake Baking Techniques

Common Mistakes to Avoid When Baking a Bundt Cake

Even the most flavorful recipe can go wrong with simple missteps. Here are the most common bundt cake baking errors—and how to avoid them—so your Pear Honey Rosemary Bundt Cake turns out perfect every time.

1. Not greasing the pan properly:
A Bundt cake’s shape is its signature. But that beautiful design can backfire if your Pear Honey Rosemary Bundt Cake sticks. Always use softened butter (not melted) to coat every groove, followed by a light dusting of flour. For added safety, try a baking spray with flour included.

2. Using cold ingredients:
Cold butter or eggs can lead to a lumpy batter and uneven texture. Make sure all your ingredients—especially butter, eggs, and milk—are at room temperature before mixing.

3. Overmixing the batter:
Once you add flour to the mix, stir gently. Overmixing can develop gluten and result in a dense, tough crumb instead of a light, tender one.

4. Underbaking or overbaking:
Set a timer for 50 minutes, then check every 5–10 minutes. Use a wooden skewer or cake tester to check the center. You want just a few moist crumbs, not raw batter.

5. Inverting too early or too late:
Let the cake cool in the pan for exactly 10 minutes before turning it out onto a wire rack. Less time, and the structure may fall apart. More time, and the Pear Honey Rosemary Bundt Cake may stick to the pan.

Tips for Knowing When the Cake is Fully Baked

Baking a Pear Honey Rosemary Bundt Cake takes patience and the right cues. Since this cake contains fresh pear, which adds moisture, you’ll want to ensure it’s baked through without drying out.

Look for these signs:

• The surface is golden brown and slightly pulls away from the pan edges.
• A wooden skewer inserted in the center comes out with moist crumbs (not wet batter).
• The top springs back lightly when pressed.

Don’t rely solely on time. Ovens vary, and ingredients like juicy pears can extend the bake by a few minutes. Trust your senses—especially your nose. The aroma will fill your kitchen when it’s nearly ready.

Cooling, Inverting, and Dusting Your Bundt Cake

How to Properly Cool and Unmold a Bundt Cake

You’ve pulled your Pear Honey Rosemary Bundt Cake out of the oven. It smells amazing, the top is golden, and now—resist the urge to rush. Proper cooling and removal from the pan is just as important as baking.

Step 1: Let it cool for 10 minutes in the pan.
This short resting period allows the structure to firm up without turning soggy. It also helps the Pear Honey Rosemary Bundt Cake pull slightly away from the pan walls for easier unmolding.

Step 2: Loosen the edges gently.
Use a small offset spatula or a plastic knife to run along the outer edge and around the inner tube. Don’t force it—just nudge it slightly to help loosen any sticky spots.

Step 3: Invert onto a wire rack.
Place a wire cooling rack over the top of the Bundt pan and flip both over in one smooth motion. Give it a gentle tap on the top if needed. If the pan was prepped correctly, the Pear Honey Rosemary Bundt Cake should release beautifully.

Step 4: Let the Pear Honey Rosemary Bundt Cake cool completely.
Don’t rush this. A warm cake might feel soft and fall apart. Give it at least 1 hour to rest, preferably more.

Using Icing Sugar the Right Way

Now for the finishing touch—a dusting of icing sugar. This step gives the cake an elegant, frosted look without overpowering the flavor.

Wait until the Pear Honey Rosemary Bundt Cake is completely cool before dusting. Otherwise, the sugar will melt and disappear. Use a fine-mesh sieve or sifter to sprinkle a thin, even layer across the top.

Want a little extra flair? Place a stencil or doily over the top before dusting to create a patterned design.

Pairing Ideas for Pear Honey Rosemary Bundt Cake

Beverage Pairings for Your Pear Honey Rosemary Bundt Cake

A slice of Pear Honey Rosemary Bundt Cake stands strong on its own, but the right drink can elevate the experience into something extraordinary. Whether you’re serving it for brunch, dessert, or an afternoon pick-me-up, here are some pairing ideas to complement its subtle sweetness and herbaceous notes.

Herbal tea:
Chamomile or lavender tea enhances the rosemary in the cake without overpowering the pear and honey. It’s a calming combination, ideal for relaxing moments.

Coffee:
A medium roast or hazelnut-flavored coffee adds a toasty depth that complements the honey beautifully. Avoid overly bitter blends that might clash with the sweetness.

Sparkling wine or champagne:
For special occasions, pair with a light sparkling white. The bubbles help cleanse the palate between bites and add a festive touch.

Apple cider (hot or cold):
This pairing leans into the autumn vibe and matches the fruit-forward notes of the Pear Honey Rosemary Bundt Cake perfectly.

Serving Suggestions for Holidays and Everyday Occasions

This Pear Honey Rosemary Bundt Cake is versatile enough for both casual and formal moments. Here are a few serving ideas to help you match the occasion:

Brunch centerpiece:
Serve it sliced with a dollop of whipped cream and a drizzle of honey. Pair with soft cheeses, fruit preserves, and rustic bread on the side.

After-dinner dessert:
Dress it up with a rosemary honey glaze or serve with vanilla bean ice cream. Add a sprig of rosemary or thin pear slices for visual appeal.

Tea party treat:
Cut into thin, elegant slices and serve on a tiered dessert tray. Offer alongside scones, shortbread cookies, and floral teas.

Holiday potluck favorite:
Transport in the Bundt pan and dust with icing sugar just before serving. It’s visually impressive without needing elaborate decor.

Storage and Make-Ahead Tips

How to Store Your Pear Honey Rosemary Bundt Cake for Freshness

Once your Pear Honey Rosemary Bundt Cake is cooled and dusted, you’ll want to store it the right way to maintain its texture and flavor. Thanks to the moisture from the pears and honey, this cake stays soft for several days—but only if properly stored.

Room Temperature:
Wrap the cake tightly in plastic wrap or store it in an airtight cake container. It will stay fresh at room temperature for up to 3 days. Avoid slicing until ready to serve to preserve moisture.

Refrigerator:
If your kitchen is warm or humid, refrigerate the Pear Honey Rosemary Bundt Cake instead. Again, wrap tightly to prevent drying. It will keep for up to 5 days in the fridge, but let it come to room temperature before serving for best texture.

Can You Freeze This Bundt Cake? Yes, Here’s How

Yes, this Pear Honey Rosemary Bundt Cake freezes beautifully, and freezing can actually deepen its flavors as they meld over time.

To freeze the whole cake:
Let the cake cool completely. Wrap it in two layers of plastic wrap followed by aluminum foil, then place it in a freezer-safe bag or container. Label and freeze for up to 2 months.

To freeze slices:
Wrap individual slices and store them in a zip-top bag. This makes it easy to grab a single portion whenever you crave something sweet.

To thaw:
Let it thaw overnight in the fridge or at room temperature for 2–3 hours. Wait to dust with icing sugar until just before serving to keep the finish clean and fresh.

Creative Twists to Try with This Bundt Cake Recipe

Adding Nuts, Glaze, or Citrus Zest

This Pear Honey Rosemary Bundt Cake is already rich in flavor, but simple additions can make it uniquely yours.

• Add nuts: Stir in ½ cup chopped walnuts or pecans for crunch.
• Citrus zest: A teaspoon of lemon or orange zest brightens the flavor.
• Try a glaze: Replace the icing sugar with a rosemary honey glaze or a light citrus drizzle for extra shine and flavor.

Making Mini Bundt Cakes or Cupcake Versions

For smaller servings:

• Use mini Bundt pans and bake for 25–30 minutes at 325°F.
• Use cupcake tins for individual portions, baking 20–22 minutes.

These mini versions are perfect for gatherings or gifting.

Healthier Adaptations and Allergy-Friendly Tips

Reducing Sugar and Butter Without Sacrificing Flavor

Looking for a lighter version of this Pear Honey Rosemary Bundt Cake without giving up its cozy flavor? You’ve got options.

• Cut back on sugar: Reduce granulated sugar from 1½ cups to 1 cup. The honey and pears will still keep it sweet and moist.
• Lighten the butter: Replace half the butter with unsweetened applesauce. It lowers fat while keeping the Pear Honey Rosemary Bundt Cake tender.
• Go whole grain: Swap out 1 cup of all-purpose flour for whole wheat pastry flour. It adds fiber and a slightly nutty flavor.

These tweaks make the cake more everyday-friendly while preserving the texture and taste we love.

Gluten-Free and Dairy-Free Adaptations

With a few smart substitutions, this Pear Honey Rosemary Bundt Cake can be made allergy-friendly without sacrificing its rustic charm.

• Gluten-free: Use a 1:1 gluten-free flour blend. Look for versions that include xanthan gum to mimic the structure of regular flour.
• Dairy-free: Replace butter with vegan margarine or refined coconut oil. Use almond or oat milk instead of whole milk.
• Egg-free: For a vegan version, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let sit for 5 minutes before using.

These swaps work beautifully in this recipe thanks to the moisture from the pears and honey.

Conclusion

This Pear Honey Rosemary Bundt Cake is everything a homemade dessert should be—simple, seasonal, and rich with flavor. It’s a cake that fills your kitchen with warmth, invites smiles with every slice, and reminds us that baking is about more than just ingredients. It’s about memory, comfort, and sharing something made with care.

Whether you’re serving it for a fall gathering, gifting it to a neighbor, or simply enjoying it with a quiet cup of tea, this Pear Honey Rosemary Bundt Cake brings together the rustic sweetness of ripe pears, the floral richness of honey, and the earthy depth of rosemary in perfect harmony.

From my family’s oven to yours, I hope this recipe becomes part of your kitchen story. And remember, every cake from Wish-Cake.com carries a little wish inside: may it be just as sweet as it looks.

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