Winter Rosemary Honey Pear Cake with Hazelnut Crumble

Preheat oven to 180°C (160°C fan/350°F). Grease a 26cm springform pan with butter and dust with flour. Peel, core and slice pears into even wedges. Drizzle with lemon juice and set aside.

In a large bowl, cream room temperature butter with brown sugar and honey using an electric mixer for 5 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder and salt. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined. Gently fold in chopped rosemary.

Cut cold butter into small cubes. Mix with sugar, flour, cinnamon and chopped hazelnuts. Rub together with fingertips until mixture resembles coarse crumbs.

Pour batter into prepared pan and smooth surface. Arrange pear slices in a fan pattern on top, pressing lightly into batter. Sprinkle hazelnut crumble evenly over batter and pears.

Bake on middle rack for 50-55 minutes until crumble is golden brown and a toothpick inserted in center comes out clean. If crumble browns too quickly, cover with foil.

Let cake rest in pan for 10 minutes, then carefully remove from pan or release springform ring. Cool completely on a wire rack before slicing.