• 10½ tablespoons unsalted butter, softened, plus more for pan
• ¾ cup confectioners' sugar
• ¼ teaspoon salt
• 2 tablespoons chestnut honey
• 3 large eggs, plus 1 large yolk
• 1 cup, plus 2 tablespoons all-purpose flour, sifted, plus more for pan
• 1 bosc pear, cored and diced
• ½ cup walnut pieces

Position rack in center of oven and heat oven to 350º. Butter and flour an 8-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add 1 tablespoon honey and egg yolk, then add eggs, one at a time, beating to combine after each. Add flour and mix just to combine.

Fold pear and all but 2 tablespoons of the nuts into batter and pour into prepared pan; smooth with spatula and sprinkle with remaining nuts. Bake until a cake tester inserted in center comes out clean, about 40 minutes. Remove from oven and cool on rack. Drizzle with remaining tablespoon honey.