Pear and Honey Cake

Joyeux jour de poire!

Pear day! I’ve chosen a recipe from the very lovely New Midwestern Table by Amy Thielen. I love this cookbook and have enjoyed every recipe I’ve made from it. Her photograph for this cake had used a very elaborate bundt pan which she mentions is from Nordic Ware. They’re amazing.

Pear and Honey Cake

4 pears

2 sticks plus 2 tbs of butter (at room temperature)

1/4 cup plus 2 tbs honey

2 tbs apple cider (or Kirsh or rum)

2 3/4 cups flour

1 tsp baking powder

1/4 tsp salt

2 1/3 cups sugar

6 large eggs

1 1/2 tsp vanilla extract

2 tbs fresh lemon juice

First, peel, slice and core the pears. In a pan, heat 2 tablespoons of butter. Add the pears and cook for about 3 minutes. Remove from heat and then add 2 tablespoons of honey and the apple cider/Kirsch/rum. Cook for one more minute. Set a colander over a bowl and pour the pears into the colander. Leave the pear juice in the bowl and reserve the pears.

Heat the oven to 400.

Mix the 2 sticks of butter in an electric blender until whipped. Add 2 cups of sugar and keep mixing for 5 minutes until very light. Add eggs slowly and once all combined, add the vanilla and 1/4 cup of honey. In a separate bowl, whisk together the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture. Fold in the pears.

Prepare the bundt pan by buttering and flowering it generously. Pour the batter into the prepared pan. Bake at 400 for 10 minutes and then reduce the temperature to 325 and bake for 50 to 60 minutes. Let the cake cook and then invert onto a serving plate.

Make the glaze by simmering the reserved pear juice and adding 1/3 cup sugar and lemon juice. Simmer until thickened and then brush onto the cake. Enjoy!