Cakes Warm Pear and Honey Cake 4.80 from 10 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe This is the epitome of a pleasant-sounding dessert — my new Warm Pear & Honey Cake recipe. Let the gorgeous flavors and textures wrap you up with each bite! By Gemma Stafford | October 15, 2021 | 41 Last updated on October 16, 2021 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! In Ireland, it’s our duty to make sure anyone that stops by is fed and watered — that’s why you’ll still always find tea and cake ready in our home. For fear that anyone would go home hungry, this cake is guaranteed to hit the spot at teatime! This warm pear and honey cake is perfect alongside a cup of tea — pears are at their peak deliciousness this time of year, and they lend their fruity, sometimes tangy flavor to the sweetly flavored cake. I like to use Bosc pears if I can find them; they have a lot of hints of fall in them. Somehow, the juicy fruit has flavors of cinnamon and nutmeg. Apples tend to be the star of fall baking, but I really encourage you to give baking with pears a shot! They cook down just like apples but have a unique aromatic flavor. Everyone who has a slice of this cake absolutely adores it — it is definitely one I think you’ll make a lot this fall. What Is Pear And Honey Cake? This is a cake that pairs pears with homey honey — try saying that three times fast. Thanks to the juicy pears baking on top, it’s incredibly moist, and the honey cake sops up all of that goodness. Plus, it’s very filling. If you make this for dessert, there will be some leftover for breakfast and tea time. What Pears Should I Use For Baking? You can use a couple of varieties of pears for baking, and they will all turn out wonderfully. Luckily, Bartlett pears are always on hand at farmers’ markets and grocery stores; they’re likely to be the ones you’re most familiar with. They hold flavor and break down wonderfully when baked. If you’re baking with them, just make sure they’re a little under-ripe. Anjou pears are also a pretty popular pair in the states and work in baking. I enjoy using Bosc pears in baking because of they really do have hints of woodsy spice to them, making your dessert taste more complex and interesting. What You Need To Make Pear And Honey Cake Measuring Cups and Spoons 9-inch springform pan Electric mixer Mixing bowls How To Make Pear And Honey Cake This cake bakes off in about an hour, so you can always whip it up for any last-minute invites! Here is how you make pear and honey cake — and don’t forget that all the measurements are found when you scroll down the page: Preheat your oven to 350°F (180°C) and butter a 9-inch springform pan. Beat the butter and sugar in a large bowl using an electric mixer until it is pale and fluffy. Slowly add in the eggs, then the honey. In a separate bowl, stir the flour, baking powder, cinnamon, and ginger together. Using a metal spoon, fold the flour mix into the wet ingredients. Pour the batter into your pan and gently fan the pears around the top of the cake. Bake for about 45-55 minutes or until it has risen and is golden brown. Allow the cake to cool in the pan for 30 minutes before removing and serving. Gemma’s Pro Chef Tips For Making Pear And Honey Cake Make your own Self-Rising Flour. Close to Thanksgiving, switch out the honey for maple syrup for more of a holiday flavor. Leave your butter out on the countertop overnight to make sure it’s soft when you’re ready to make the batter. Leave your eggs out at room temperature for 2 hours or put them into a bowl of hot water to bring them to room temperature. Not a fan of pears? Try this cake with Granny Smith apples! Serve with creme anglaise or whipped cream. How Do I Store Pear And Honey Cake You can store leftover pear and honey cake at room temperature for up to 3 days. Get More Cake Recipes: Apple Cider Donut Cake Best-Ever Chocolate Cake with Whipped Chocolate Ganache Best-Ever Vanilla Cake Best-Ever Carrot Cake Best-Ever Vanilla Buttercream Frosting And don’t forget to buy my Bigger Bolder Baking Cookbook! Try These Recipes! Mango Butter Mochi RecipeMatcha Butter Mochi Recipe (Green Tea Rice Cake)Gemma's Best-Ever Vanilla Birthday Cake RecipeIncredibly Moist Coconut Cake Recipe Warm Pear and Honey Cake 4.80 from 10 votes Print Recipe Add to Favorites Loading… This is the epitome of a pleasant-sounding dessert — my new Warm Pear & Honey Cake recipe. Let the gorgeous flavors and textures wrap you up with each bite! Author: Gemma Stafford Servings: 8 people Dessert Fruit Baking Pans Oven Prep Time 20 minutes minsCook Time 45 minutes mins This is the epitome of a pleasant-sounding dessert — my new Warm Pear & Honey Cake recipe. Let the gorgeous flavors and textures wrap you up with each bite! Author: Gemma Stafford Servings: 8 people Ingredients 1 cup (8oz/225g) butter (softened)⅔ cup (5oz/142g) granulated sugar3 large eggs (room temperature)¼ cup (2 ½oz71g) honey1 ½ cups (7½oz/213g) self-raising flour2 teaspoon baking powder1 teaspoon cinnamon½ teaspoon ground ginger3 medium ripe pears (peeled and sliced) Instructions Preheat the oven to 350oF (180oC) and butter a 9 inch springform pan.Using an electric mixer, beat the butter and sugar in a large bowl until pale and fluffy.Slowly add in the eggs followed by the honey.In a separate bowl stir together the flour, baking powder, cinnamon and ginger.Using a metal spoon, fold the flour mix into the wet ingredients.Pour the batter into the springform pan. Gently fan the pears around the top of the cake.Bake for roughly 45-55 minutes, or until risen and golden brown.Cool in the pan for 30 minutes. Serve a slice warm with whipped cresm or creme anglais and a cup of tea. Store cake covered at room temperature for up to 3 days.