Honey Pear Cake

Sweet, golden, and full of cozy autumn vibes, this Honey Pear Cake is pure comfort in every bite. With ripe pears nestled into a buttery, vanilla-scented crumb and a delicate crunch from Demerara sugar, it’s the kind of dessert that fills your kitchen with warmth and your plate with joy. Drizzled with a touch of good honey, this cake is simple, elegant, and totally unforgettable.

Behind the Recipe

This cake was born out of a chilly afternoon and two pears that were just begging to be turned into something special. I wanted something fuss-free, yet rich with flavor. Inspired by rustic European tea cakes, I whipped up a quick batter, layered in the pears, and topped it all with honey and sugar. The result? A beautifully golden cake with sweet pear in every bite and a crisp, shiny top that crackles when you cut into it.

Recipe Origin or Trivia

Fruit-forward cakes like this one have long been a staple in French and Italian baking. Simple, seasonal, and rustic, these cakes let the natural sweetness of fruit shine. Pears, especially when ripe but still firm, bake beautifully into cake batter, becoming tender and juicy without turning mushy. Paired with honey, a natural sweetener treasured since ancient times, this cake carries both tradition and timeless flavor.

Why You’ll Love Honey Pear Cake

This cake brings together everything you crave in a homemade dessert:

Versatile: Serve it for breakfast, dessert, or an afternoon snack with tea.
Budget-Friendly: Uses pantry staples and in-season fruit.
Quick and Easy: No complicated steps, no fancy tools.
Customizable: Try different fruits, flours, or add warm spices.
Crowd-Pleasing: Simple yet elegant—everyone loves it.
Make-Ahead Friendly: Even better the next day.
Great for Leftovers: Stays moist and delicious for days.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure your Honey Pear Cake turns out just right:

1. Use firm, ripe pears: Too soft and they’ll melt into mush—go for just-ripe for the best texture.
2. Room temperature ingredients: Especially the butter and eggs—they mix more smoothly.
3. Line the pan: Use parchment paper to avoid sticking and to lift the cake out easily.
4. Don’t overmix: Gently fold to keep the crumb tender.
5. Let it cool before slicing: The flavors deepen and the structure sets perfectly.

Kitchen Tools You’ll Need

Keep it simple—you only need a few basics:

Mixing Bowls: For combining dry and wet ingredients.
Whisk or Hand Mixer: To cream the butter and sugar until light and fluffy.
Rubber Spatula: For folding ingredients gently.
Cake Pan (8-inch round): For even baking and a beautiful shape.
Parchment Paper: To line the pan and prevent sticking.

Ingredients in Honey Pear Cake

This cake is all about balance—richness from the butter, moisture from the pears, and a fragrant finish from the vanilla and honey.

1. All-Purpose Flour: 1 cup. Gives the cake structure and softness.
2. Baking Powder: 1 teaspoon. Helps the cake rise light and fluffy.
3. Salt: 1 pinch. Enhances the sweetness and balances flavor.
4. Butter: ¾ cup, high quality. Brings richness and a tender crumb.
5. Sugar: ¾ cup. Sweetens the cake and creates a delicate crust.
6. Eggs: 3 organic, room temperature. Bind the batter and provide moisture.
7. Vanilla Extract: 1 teaspoon. Adds warm, floral depth to the batter.
8. Pears: 2 medium, ripe but firm. Juicy bites baked into every slice.
9. Demerara Sugar: 2 tablespoons, divided. Sprinkled on top for caramelized crunch.
10. Honey: 2 tablespoons. Adds sweetness, moisture, and a glossy finish.

Ingredient Substitutions

Need to make a switch? Here’s how to adjust:

All-Purpose Flour: Use spelt or whole wheat pastry flour for a rustic twist.
Butter: Try coconut oil or vegan butter for a dairy-free option.
Sugar: Light brown sugar works if you want a deeper flavor.
Eggs: Use flax eggs for a plant-based version (1 tbsp flax + 3 tbsp water per egg).
Pears: Apples or plums make great substitutes.
Demerara Sugar: Raw or turbinado sugar can be used.
Honey: Maple syrup works as a lovely alternative.

Ingredient Spotlight

Pears: Ripe but firm pears hold their shape while baking and become sweet and tender. Bartlett, Anjou, or Bosc all work beautifully.

Demerara Sugar: This coarse sugar gives the top of the cake a delightful crunch and light caramel flavor, especially when paired with honey.

Instructions for Making Honey Pear Cake

This cake is wonderfully unfussy. Follow along and let’s bake something delicious:

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly butter the sides.
2. Combine Ingredients:
   In one bowl, whisk together flour, baking powder, and salt. In another, cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then stir in vanilla.
3. Prepare Your Cooking Vessel:
   Add the dry ingredients into the wet, folding gently until just combined. Do not overmix.
4. Assemble the Dish:
   Peel, core, and slice the pears. Pour batter into the prepared pan and smooth the top. Arrange pear slices in a fan or circular pattern on top.
5. Cook to Perfection:
   Sprinkle 1 tablespoon Demerara sugar over the pears. Bake for 40–45 minutes or until golden and a toothpick comes out clean.
6. Finishing Touches:
   Drizzle warm honey over the hot cake and sprinkle the remaining Demerara sugar. Let cool in the pan for 10 minutes, then transfer to a rack.
7. Serve and Enjoy:
   Serve warm or at room temperature with a dollop of whipped cream or a dusting of powdered sugar.

Texture & Flavor Secrets

The magic here is in the contrasts: the soft, buttery crumb, the juicy pear slices, the slight crunch from the sugar topping, and that fragrant kiss of honey. The crumb is moist but not heavy, and the pears create natural pockets of sweetness.

Cooking Tips & Tricks

Make this cake unforgettable with a few extra tricks:

• Use ripe pears but make sure they’re still firm.
• Let the cake cool completely before slicing for the cleanest cuts.
• Warm the honey slightly before drizzling to make it easier to spread.

What to Avoid

Don’t let simple mistakes trip you up:

• Overripe pears: They’ll turn mushy and water down the batter.
• Overmixing the batter: It will make the cake dense.
• Skipping the parchment paper: The cake might stick and break.

Nutrition Facts

Servings: 8
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This cake is a dream for make-ahead bakers. Here’s how to prep and store:

• Bake a day ahead and let the flavors deepen overnight.
• Store covered at room temperature for up to 3 days.
• For longer storage, wrap slices tightly and refrigerate up to 5 days.
• Gently reheat in the microwave or oven for that fresh-baked warmth.

How to Serve Honey Pear Cake

Serve this cake warm with a scoop of vanilla ice cream, a drizzle of extra honey, or a spoonful of mascarpone cream. It’s also lovely alongside a cup of black tea or espresso. For brunch, serve it next to fresh fruit and yogurt.

Creative Leftover Transformations

Got a few slices left? Here’s how to use them:

• Pear Cake French Toast: Dip in egg mixture and fry until golden.
• Cake Parfaits: Layer with whipped cream and fruit.
• Pear Cake Croutons: Cube and toast for a sweet topping on yogurt.

Additional Tips

A few final ways to elevate your bake:

• Add a pinch of cinnamon or cardamom to the batter.
• Brush pears with lemon juice to keep them from browning while slicing.
• Use a springform pan for easier release and presentation.

Make It a Showstopper

Arrange your pear slices in a spiral or floral pattern on top for visual wow. Once baked, glaze lightly with warmed honey for a shiny finish and sprinkle with sugar just before serving. Dust with powdered sugar for a bakery-style touch.

Variations to Try

• Almond Honey Pear Cake: Add almond flour and a splash of almond extract.
• Spiced Pear Cake: Add cinnamon, ginger, or nutmeg to the batter.
• Pear Upside-Down Cake: Layer pears on the bottom with a honey glaze, then flip after baking.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.
• Mini Cakes: Bake in muffin tins for individual servings.

FAQ’s

Q1: Can I use canned pears?

Yes, but drain them very well and pat dry to avoid soggy batter.

Q2: What kind of honey works best?

Use a mild, good-quality honey so it doesn’t overpower the pear flavor.

Q3: Can I freeze this cake?

Yes, wrap tightly and freeze for up to 1 month. Thaw at room temperature.

Q4: Can I make this without sugar on top?

Yes, but the Demerara sugar adds a wonderful crunch and sparkle.

Q5: How do I know when it’s done baking?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

Q6: Can I add nuts?

Yes, walnuts or almonds pair beautifully with pears and honey.

Q7: Is it okay to use a different size pan?

You can use a 9-inch pan, but adjust the bake time and expect a thinner cake.

Q8: Can I make it dairy-free?

Yes, use plant-based butter and skip the whipped cream garnish.

Q9: Can I use brown sugar instead of Demerara?

Yes, it’ll melt more but still add sweetness and depth.

Q10: Can I serve this cold?

Absolutely—it’s delicious at room temperature or chilled.

Conclusion

This Honey Pear Cake is one of those cozy, effortless bakes that feels special without being fussy. It’s warm, fragrant, and tender in every bite. Whether you’re baking for guests, a holiday brunch, or just because—trust me, this one’s a total game-changer.

Print