Pear Honey Rosemary Bundt CakeBeat until fluffy. Get there and be empowered.

Encouraged by its accessible list of ingredients, I successfully made the “Pear Honey Rosemary Bundt Cake,” from the Fall 2016 issue of Bake From Scratch (recipe below).

Pear Honey Rosemary Bundt Cake
Bake From Scratch, Fall 2016
Makes 1 (10-cup) bundt cake

1 cup plus 2 Tbsp. unsalted butter, softened and divided
2 cups peeled and chopped pear
2 tsp. chopped fresh rosemary
1½ cups granulated sugar
1 tsp. vanilla extract
3 large eggs
2½ cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
½ cup whole milk
½ cup honey
Confectioners’ sugar

Preheat oven to 325 degrees F. Spray a 10-cup bundt pan with baking spray, then flour.

In a medium saucepan, melt the 2 Tbsp. of butter over medium heat. Add pear and rosemary; cook, stirring occasionally, until pears are soft. Remove from heat; let cool completely.

In a large bowl, beat granulated sugar, vanilla and remaining 1 cup of butter with a stand mixer at medium speed till fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking soda and the salt. In a small bowl, stir together milk and honey. Gradually add flour mixture to the 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.

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.

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Butter, sugar, eggs, flour: all standard, good cake ingredients. The pear and the rosemary, however, pull us into this seasonal, warm place. The chopped pears need some time to soften in the pan, so be patient.

Now let’s talk about that butter and sugar in the stand mixer. They heighten to beautiful fluffiness as they mix. Then, they are enriched by the eggs. And the magic doesn’t end there. The milk and honey combo is the marvelous potion that makes you feel like a master cake wizard. Yes.

I baked this bundt cake for 1 hour 10 minutes. It tasted sweet, with the rosemary flavor far in the background.

PREP TIME: devote more than two hours to the pear sauté, cooling, then the batter mixing, baking, and more cooling
TASTE: lots of butter, sweetness, and pears at their best

Next time, I want to play with yeast and beer and pretzel salt (again!). I’ll make the “Soft Pretzel Dog,” from The Slow Roasted Italian. Crazy! Enjoy it with me when you come back to my site, next week.