Ganzer Rosmarin-Honig-Birnenkuchen mit goldbraunem Haselnuss-Crumble auf weisser Kuchenplatte

Winter Rosemary-Honey Pear Cake with Hazelnut Crumble

Name: Winter Rosemary-Honey Pear Cake with Hazelnut Crumble
Prep time: 45 min
Cook time: 55 min
Total time: 115 min
Yield: 12 Servings
Cuisine: International
Ingredients: 200.000 g 200g butter (room temperature); 150.000 g 150g sugar; 80.000 g 80g liquid honey; 3.000 Stück 3 medium eggs; 250.000 g 250g plain flour; 2.000 TL 2 tsp baking powder; 1.000 Prise 1 pinch salt; 150.000 ml 150ml milk; 2.000 EL 2 tbsp fresh rosemary (finely chopped); 4.000 Stück 4 pears (peeled and sliced); 1.000 TL 1 tsp cinnamon; 100.000 g 100g hazelnuts (roughly chopped); 80.000 g 80g plain flour (for crumble); 60.000 g 60g brown sugar; 50.000 g 50g cold butter (cubed); 2.000 EL 2 tbsp honey (for crumble)

⚠ Gluten ⚠ Milk ⚠ Eggs ⚠ Nuts

Angeschnittener Rosmarin-Honig-Birnenkuchen mit sichtbaren Birnenstücken und krümeligem Haselnuss-Topping

Rosmarin-Honig-Birnenkuchen von oben fotografiert mit frischen Rosmarinzweigen als Dekoration

Moist pear cake with aromatic rosemary and golden honey, topped with crispy hazelnut crumble. Warm winter spices and buttery texture make this cake perfect for cold days.

Contains the following allergens:

Gluten Milk Eggs Nuts

Preparation

45 min.

Baking Time

55 min.

Servings

Difficulty

Medium

Instructions

Preheat oven to 180°C (160°C fan). Grease a 26cm round springform pan and line with parchment paper. Peel and core pears, slice into thin wedges. Sprinkle with cinnamon and set aside.

In a large bowl, cream room temperature butter with sugar and honey until light and fluffy. Add eggs one at a time, beating well after each addition. Finely chop rosemary and mix in.

In a separate bowl, whisk together flour, baking powder and salt. Alternately fold into butter mixture with milk, beginning and ending with flour mixture. Mix just until combined.

Pour batter into prepared pan and smooth surface. Arrange spiced pear wedges in a fan pattern on top of batter and gently press in.

In a bowl, combine chopped hazelnuts, flour and brown sugar. Add cold butter cubes and honey, then rub with fingertips to form coarse crumbs.

Bake cake without crumble for 40 minutes. Then sprinkle hazelnut crumble evenly over cake and bake for another 15 minutes until crumble is golden brown.

Let cake cool in pan for 15 minutes, then carefully remove from pan. Cool completely on a wire rack before slicing.

Ingredients

12 Servings

200g butter (room temperature) 200 g
150g sugar 150 g
80g liquid honey 80 g
3 medium eggs 3 Stück
250g plain flour 250 g
2 tsp baking powder 2 TL
1 pinch salt 1 Prise
150ml milk 150 ml
2 tbsp fresh rosemary (finely chopped) 2 EL
4 pears (peeled and sliced) 4 Stück
1 tsp cinnamon 1 TL
100g hazelnuts (roughly chopped) 100 g
80g plain flour (for crumble) 80 g
60g brown sugar 60 g
50g cold butter (cubed) 50 g
2 tbsp honey (for crumble) 2 EL

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Winter Rosemary-Honey Pear Cake with Hazelnut Crumble make?

The recipe Winter Rosemary-Honey Pear Cake with Hazelnut Crumble is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Winter Rosemary-Honey Pear Cake with Hazelnut Crumble?

Preparation takes about 45 minutes and baking about 55 minutes – roughly 115 minutes in total.

How long does Winter Rosemary-Honey Pear Cake with Hazelnut Crumble keep?

Winter Rosemary-Honey Pear Cake with Hazelnut Crumble tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.