Pear Honey Rosemary Bundt Cake

Pear Honey Bundt Cake

We love herbs in sweet baked goods. The honey and rosemary in this cake impart a delicious earthiness in this Pear Honey Rosemary Bundt Cake.

Pear Honey Rosemary Bundt Cake
 
Makes 1 (10-cup) Bundt cake
Ingredients
  • 1 cup (227 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided
  • 2 cups peeled and chopped pear
  • 2 teaspoons chopped fresh rosemary
  • 1½ cups plus 1 tablespoon (312 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2¾ cups (344 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup whole milk
  • ½ cup honey
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 325°F. Spray a 10-cup Bundt pan with baking spray with flour.
  2. In a medium saucepan, melt 2 tablespoons (28 grams) butter over medium heat. Add pear and rosemary; cook, stirring occasionally, until pears are soft. Remove from heat; let cool completely.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, vanilla, and remaining 1 cup (227 grams) butter at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking soda, and salt. In a small bowl, stir together milk and honey. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in pear mixture. Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely. Just before serving, dust with confectioners’ sugar.

 

2 COMMENTS

  1. So I am a newish subscriber. Making this cake from the sept Oct 2017 magazine. You’ve recycled your recipe and ch aging it just a bit already???????

    • Hey Ann,

      Thank you for reaching out! Although these two look similar, they are very different. The most recent one in our September/October magazine was a recipe from our friends, The Drunk Bakers and is more of a dense cake with a great Browned Butter-Pear Glaze. We have not recycled this recipe but instead wanted to add more options for Bundt cakes. Happy Baking!

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