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Pear Honey Saffron Bundt Cake
Fir honey and saffron are a dream pairing in this cake!

Pear Honey Saffron Bundt Cake

Course: Dessert

This recipe was adapted from Bake from Scratch. The original recipe called for rosemary but after making a test cake, we decided to introduce saffron and eliminate the herbs. The resulting cake was exactly what we were hoping for! Moist, with a perfect crumb, and utterly delicious. The fir honey really comes through in this cake, and we think balancing the sweetness of the cake with a little creme fraiche is divine. And saffron sugar? Yes!

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  • 1 cup plus 2 Tbs unsalted butter, softened and divided

  • 2 cups pears; peeled, cored, and chopped

  • 1 1/2 cups granulated sugar

  • 1 tsp vanilla extract

  • 3 large eggs

  • 2 3/4 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp kosher salt

  • 1/2 cup whole milk

  • 1/2 tsp saffron threads

  • 1/2 cup portoula FIR honey


  • Bring butter, milk and eggs to room temperature
  • Crush the saffron threads and add to the milk during this step
  • Preheat oven to 325 degrees F. Spray a 10-cup Bundt pan with baking spray with flour.
  • In a medium saucepan, melt 2 Tbs butter over medium heat. Add pears and cook, stirring occasionally, until pears are soft (5 to 10 min). Remove from heat and let cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, vanilla, and remaining 1 cup of butter at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, whisk together flour, baking soda, and salt. In a small bowl, stir together milk (with saffron) and honey. Gradually add flour mixture to butter mixture, alternating with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in pear mixture. Spoon batter into prepared pan.
  • Bake until a wooden pick inserted near center comes out with a few moist crumbs about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack and let cool completely.
  • Serve each slice of cake with a bit of creme fraiche and a sprinkle of saffron sugar


  • This cake would be lovely with tea or on your dessert table. Although delicious on its own, the addition of creme fraiche and saffron sugar lends a beautiful balance to the flavors.
  • We love Curio Spice Co. and this recipe was made using their spices (available online: curiospice.com).

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