Pear-Rosemary Bundt Cake

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.

Peel, core, and chop pears into 1-inch pieces. Place on prepared pan. Add lemon zest and juice, 2 tablespoons (42 grams) honey, and rosemary, tossing to coat.

Roast until lightly caramelized and fragrant, about 40 minutes, rotating pan once. Let cool completely. Reserve 1 cup (225 grams) chopped pears. Transfer remaining pears to the container of a blender; purée until smooth. (Pear purée can be made up to 5 days ahead and refrigerated until ready to use. It’s also incredibly delicious, and remember, a double batch is a good idea.)

Reduce oven temperature to 350°F (180°C). Butter and flour a 10-cup Bundt pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and oil at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in 1 cup (182 grams) pear purée, yogurt, vanilla, and remaining ½ cup (170 grams) honey.

In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Fold in reserved 1 cup (225 grams) chopped pears. Pour batter into prepared pan. Firmly tap pan on counter a few times to release any air bubbles.

Bake until a wooden pick inserted near center comes out clean, 45 to 55 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Browned Butter-Pear Glaze over cake, letting glaze run down sides of cake. Let glaze set before slicing.

In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat.

In a medium bowl, combine confectioners’ sugar, pear purée, honey, and salt. Add browned butter to sugar mixture, whisking until combined. Whisk in just enough eau de vie to make a pourable glaze.