This Warm Pear and Honey Cake is a cozy masterpiece, blending tender pears with golden honey for a dessert that feels like a hug. The moist, buttery crumb pairs perfectly with the soft, caramelized fruit, creating a harmony of textures in every bite. Ready in just over an hour, it’s a treat that’s as simple to make as it is delightful to savor.

The warm, spiced aroma filling your kitchen will have everyone gathering around the table before it’s even out of the oven. Each slice offers a delicate sweetness from the honey, balanced by the subtle tartness of ripe pears. Whether served fresh from the oven or enjoyed later, this cake is a comforting indulgence that’s sure to become a favorite.

Ingredients for Warm Pear and Honey Cake

1 cup (8oz/225g) butter (softened, unsalted recommended)
⅔ cup (5oz/142g) granulated sugar
3 large eggs (room temperature for better mixing)
¼ cup (2 ½oz/71g) honey (use a mild-flavored variety like clover or wildflower)
1 ½ cups (7½oz/213g) self-raising flour (or substitute with all-purpose flour + 2 tsp baking powder)
2 teaspoons baking powder (omit if using self-raising flour)
1 teaspoon cinnamon
½ teaspoon ground ginger
3 medium ripe pears (peeled and sliced, Bartlett or Anjou work well)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Butter a 9-inch springform pan to prevent sticking.
In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then, slowly mix in the honey until combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and ginger (skip baking powder if using self-raising flour).
Using a metal spoon, fold the flour mixture into the wet ingredients until just combined (avoid overmixing).
Pour the batter into the prepared springform pan. Gently arrange the pear slices in a fan pattern on top.
Bake for 45-55 minutes, or until the cake is risen, golden brown, and a skewer inserted into the center comes out clean.
Cool in the pan for 30 minutes before serving. Serve warm with whipped cream or crème anglaise and a cup of tea. Store leftovers covered at room temperature for up to 3 days.

Perfect Pairings: Toppings and Sauces

Elevate your Warm Pear and Honey Cake with a dollop of whipped cream or a drizzle of crème anglaise for a luxurious touch. For a nutty twist, sprinkle toasted almond slices or crushed walnuts on top. If you’re feeling adventurous, a scoop of vanilla ice cream or a spoonful of caramel sauce can turn this cake into a decadent dessert.

Serve It Right: Presentation Tips

Slice the cake while it’s still slightly warm for the best texture and flavor. Pair it with a hot cup of tea or a glass of sparkling wine for a cozy afternoon treat. Garnish each slice with a fresh pear slice or a dusting of powdered sugar for an elegant finish. This cake also makes a stunning centerpiece for brunch or dessert tables.

Keep It Fresh: Storage and Reheating

Store the cake covered at room temperature for up to 3 days. To retain moisture, wrap it in plastic wrap or place it in an airtight container. For a warm, just-baked feel, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. Avoid refrigerating, as it can dry out the cake.

Mix It Up: Recipe Variations

Swap pears for apples or plums for a seasonal twist. Add a handful of dried cranberries or chopped pecans to the batter for extra texture. For a gluten-free version, use a 1:1 gluten-free flour blend. If you prefer a deeper flavor, replace half the honey with maple syrup or add a splash of vanilla extract to the batter.

Quick Tips: Time-Saving Hacks

Use pre-sliced pears or a mandoline slicer to speed up prep time. If your butter isn’t softened, cut it into small cubes and let it sit at room temperature for 10 minutes. To save on cleanup, line your springform pan with parchment paper before buttering it. For an even bake, rotate the cake halfway through the cooking time.