Pear Cake with Honey, Walnuts and Blue Cheese

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 lb (1 large or 2 medium) Bosc pears
• 1/4 cup (1/2 stick or 57 g) unsalted butter
• 1/4 cup honey
• 1/2 cup (1 stick or 115 g) unsalted butter
• 1/4 cup extra virgin olive oil
• 1/2 cup honey
• 1/3 cup (75 g) dark brown sugar
• 2 teaspoon baking powder
• 2 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 cup (150 g) whole wheat flour
• 3/4 cup buttermilk
• 1 cup (140 g) all-purpose flour
• 1/2 cup (70 g) finely chopped walnuts
• 2 tablespoons blue cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Line the bottom of a 9-inch round cake pan with parchment paper.

2. Melt the 1/4 cup butter with the 1/4 cup honey in a small saucepan over medium heat, stirring until bubbly, about 3 minutes. Pour into the pan and spread evenly.

3. Peel, core and thinly slice the Bosc pears. Arrange the slices in overlapping rows over the honey butter. About 5 minutes.

4. Whisk the whole wheat flour, all-purpose flour, baking powder, sea salt, ground cardamom and ground nutmeg in a bowl. About 3 minutes.

5. Beat the 1/2 cup butter, 1/2 cup honey and dark brown sugar until smooth, about 3 minutes. Beat in the eggs one at a time, then the vanilla and olive oil.

6. Add the flour mixture and buttermilk alternately to the wet mixture, starting and ending with flour. Mix until just combined, then fold in the chopped walnuts.

7. Spoon the batter gently over the pears and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.

8. Cool the cake in the pan for 10 minutes, then run a knife around the edge, invert onto a plate and peel off the parchment. Crumble the blue cheese over the top (optional) and serve warm or cool.