Pear Honey Rosemary Bundt Cake
Recipe: #45170
September 14, 2025
"Recipe source: Bake from Scratch (Fall 2016), makes 1 (10 cup) bundt cake."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (222 g)
- Calories 644
- Total Fat - 29.7 g
- Saturated Fat - 16.1 g
- Cholesterol - 328.5 mg
- Sodium - 539.2 mg
- Total Carbohydrate - 83.5 g
- Dietary Fiber - 3.8 g
- Sugars - 46.4 g
- Protein - 14.9 g
- Calcium - 80.4 mg
- Iron - 2.9 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F.
Step 2
Spray a 10 cup bundt pan with baking spray with flour
Step 3
In a saucepan over medium heat melt 2 tablespoons butter and then add the pear and rosemary to pan cooking until pears are soft, stirring occasionally. Remove from heat and let cool.
Step 4
In a bowl of an electric mixer beat together the sugar, vanilla and 1 cup butter until fluffy (3-5 minutes). Add eggs, one at a time, beating well after each addition.
Step 5
In another bowl whisk together the dry ingredients (flour - salt).
Step 6
In another cup or bowl stir together the honey and milk.
Step 7
Gradually add the flour mixture to the butter mixture, alternating with the honey/milk mixture, beating until combined after each addition. Stir in pear mixture.
Step 8
Spoon batter into prepared pan.
Step 9
Bake for one hour or until a wooden pick inserted near cent comes out with a few moist crumbs. Let cool in pan for 10 minutes.
Step 10
Invert onto a wire rack and let cool completely.
Step 11
Just before serving dust with confectioners sugar.
Tips
No special items needed.
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