Cakes

Warm Pear and Honey Cake

5 from 6 votes
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!
Pear and Honey Cake on a serving dish.

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. 

Top-down view of my warm pear and honey cake recipe.

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

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:

  1. Preheat your oven to 350°F (180°C) and butter a 9-inch springform pan.
  2. Beat the butter and sugar in a large bowl using an electric mixer until it is pale and fluffy.
  3. Slowly add in the eggs, then the honey. 
  4. In a separate bowl, stir the flour, baking powder, cinnamon, and ginger together.
  5. Using a metal spoon, fold the flour mix into the wet ingredients.
  6. Pour the batter into your pan and gently fan the pears around the top of the cake.
  7. Bake for about 45-55 minutes or until it has risen and is golden brown.
  8. Allow the cake to cool in the pan for 30 minutes before removing and serving. 

A slice of honey cake with whipped cream on top.

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:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Warm Pear and Honey Cake

5 from 6 votes
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
Prep Time 20 mins
Cook Time 45 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)
  • cup (5oz/142g) granulated sugar
  • 3 large eggs (room temperature)
  • ¼ cup (2 ½oz71g) honey
  • 1 ½ cups (7½oz/213g) self-raising flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 3 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.

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Laura
Laura
5 hours ago

Hi Gemma! I tried it and it came out amazing, thank you so much for sharing your wisdom 😉 I replaced the ginger with nugmeg and added some (homemade) orange extract.

20 days ago

hi jemma can you freeze this cake please

Last edited 20 days ago by Roseleen Byrne
avacuppa
1 month ago

I made this pear honey cake this morning, it is delicious!! I used Bosc pears as Gemma suggested, 4 though as they were smaller. The Bosc were firm but not hard, they also tasty, best pears to use I think. I will for sure make this cake again❣️

1 month ago

hi gemma could i make this honey and pear cake with tinned pears instead please.

1 month ago

How thick are the pear slices, and when you say “fan out” do you mean they are resting on top of one another?

Sara
Sara
1 month ago

I don’t understand the Self Raising flour. Why not just increase the amount of baking powder ? I’m a bit confused.

Laura
Laura
1 month ago

Just made this and now I am cleaning my oven. Is this the right amount of butter?

Debra
Debra
1 month ago

Does it have to be a springform pan?

Janet
1 month ago

I just made this cake on the weekend with pears my neighbour gave me, and shared it with them and everyone loved it and requested the recipe. It comes together very quickly and bakes up beautifully and tastes delicious! Thanks Gemma!

Jane
Jane
1 month ago

Im in england what pearswould be best for this cake

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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