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.
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
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