Honey Walnut Pear Cake was developed in a moment of desperation. My husband raises bees in our front yard. Every so often an avalanche of honey will flow into our kitchen. What a sweet dilemma! I never have enough honey recipes so I thought I would develop a few.
The Simple Flavors of Autumn
I love recipes that don’t require a series of complicated techniques or esoteric ingredients. Pears, walnuts, honey – most of us have these in our Autumn line up of flavors. Combined in a cake, they make an incredible dessert or a delicious addition to your brunch.
Don’t be shy about pouring a generous amount of honey on the top of your cake! You can serve this dessert along with some salty sheeps milk cheese or a beautiful gorgonzola. Heck, I would have this cake as a light dinner with a glass of wine. However, I advise caution as you might just eat the whole thing by yourself!
Room for Creativity
Of course, you can always switch out the walnuts for fresh pecans or hazelnuts when making Honey Walnut Pear Cake. It depends on what you have on hand. I love the slightly bitter flavor of walnut skins against the luscious sweetness of the honey.
You might also get a little creative with your honey by adding a pat of butter or even a splash of brandy or Gran Marnier. Liqueur is always an upgrade in any syrup, but make sure you add after the honey has been warmed, not before.
Even though I could mention a few substitutions for pears, I won’t. The subtle amicable flavor of pears goes so well with other Fall dishes that you really should use them I found some wonderfully ripe red pears and I left on their red peel. The color was a lovely pink after they baked. A beautiful and delicious cake on any table!Print
Honey Walnut Pear Cake is the perfect Fall dessert
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
3 ripe pears
½ cup almond flour (45g)
1 ¾ cup all-purpose flour (225g)
½ tsp baking powder
1 tsp. ground cinnamon (2g)
¾ cup brown sugar (150g)
3 eggs, room temperature
½ cup milk (120ml)
¾ cup butter melted (186g)
½ cup walnuts, chopped (57g)
½ cup honey, warmed slightly (120ml)
Preheat your oven to 350°F (176°C). Butter and flour a 9” (23cm) round cake pan. Line the bottom of the pan with parchment paper.
Core and thinly slice the pears. Arrange the pear slices in the bottom of your prepared baking pan. Set aside.
In a large bowl, combine the almond flour, all-purpose flour, baking powder and cinnamon and set aside.
In a separate clean bowl, combine the brown sugar, eggs, and milk and stir until well combined. Slowly stir in the melted butter.
Using an electric hand mixer, add spoonfuls of the dry flour mixture to the wet mixture until all of the ingredients are well combined. Pour the cake batter into your prepared pan and bake for one hour.
After a toothpick comes away clean, remove your cake from the oven and allow to cool for 10 minutes. Invert the pan onto a cooling rack and remove the cake. Remove the parchment paper from the cake and allow to cool completely.
Top the cake with chopped walnuts and pour over the warmed honey right before serving.