Honey Pear Cake (Easy and Delicious)

Honey pear cake is such an easy and delicious bake you can serve for breakfast, afternoon snack or even dessert. Perfect when served plain, or with freshly whipped cream, custard or ice cream!

Don’t just think about making this honey pear cake, absolutely do it.

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It’s the kind of recipe you know you’ll be baking over and over again when you try it the first time.

If you follow me on Instagram or Facebook, a week ago or so, I posted a #bigfatfail video of the first time I made this recipe. I had it in my recipe folder, cut out from a British magazine over 30 years ago, but I had still never tried it! Since I had some pears, I thought I’d try it, and asked my mother to bake it while I did some other work. Well, this was the result; it was a disaster!

All the pear slices sunk to the depths of the pan, AND I’ve never seen a cake sink and collapse in the center the way this one did; we could have filled it like a pavlova! However, the flavor was fantastic, and my dad even said not to change a thing (he loved it, sunken and all!), so I wasn’t giving up on the recipe. I’m glad I didn’t!

Love pears? Try this 3 ingredient poached pear recipe, too.

Mum and I decided there were some things about the recipe that could have caused the failure, so earlier this week, we tried again.

I am happy to report that the honey pear cake came out brilliantly! As you can see from the photos, the pears stayed on top and the center did not collapse. 

When it’s fig season, you can make this delicious fig cake!

Can you Freeze Honey Pear Cake?

You can freeze honey pear cake, however, I would dissuade you from doing so. It’s so much better fresh. However, if you are going to freeze it, save the honey and second sprinkle of Demerara sugar for afterwards.

The honey pear cake isn’t overly sweet, and crumb is light and tender. The pear cooks perfectly on top, and then it’s brushed with warm honey and sprinkled with Demerara sugar which adds the lightest crunch.

Want an even easier pear cake recipe? 

It’s fantastic! I hope you try it while pears are season because you won’t regret it. 

Honey Pear Cake

inspired by cake recipe I cut from a magazine                       serves 8

FULL PRINTABLE RECIPE BELOW

Ingredients

• flour
• baking powder
• salt
• unsalted butter
• sugar
• eggs
• vanilla
• pears
• Demerara sugar
• honey

Grease and flour an 8″ round springform pan

Preheat oven to 350 F (175 C)

Prepare the Cake Batter

Sift the flour and baking powder together.

In another large bowl (or stand mixer) cream the butter and sugar until light and fluffy. 

Add an egg and mix in. Then about a third of the flour mixture and blend well, continue with the other two eggs and rest of the flour and the vanilla. 

Spoon the mixture into the prepared pan.

Prepare the Pears

Peel, core and cut the pears into wedges (about 12 slices from each pear).

Assemble the Honey Pear Cake

Arrange the pear slices on top of the cake. 

Depending on the size of the pear, you may not use all of the slices. 

Sprinkle the Demerara sugar on top of the cake (this is a tablespoonful of sugar, although it looks much larger).

Bake the Cake

Place the cake pan into the preheated oven for about 45 minutes, or until the cake is risen, golden brown and a cake tester comes out clean. Allow to cool for 10 minutes then remove the from the pan.

Finish the Honey Pear Cake

Warm the honey slightly, then brush over the top of the entire cake. 

Finally, sprinkle with another tablespoonful of Demerara sugar (or less). That’s it, you have just made a delicious cake!

Serve the Honey Pear Cake

Slice and serve on its own, or with cream or even custard!

Who doesn’t love a classic pineapple upside down cake, too?

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