10 ½ tbs unsalted butter, softened, plus more for pan ¾ cup confectioners sugar ¼ tsp salt 2 tbs honey 3 large eggs, plus 1 large yolk 1 cup, plus 2 tbs all-purpose flour, sifted, plus more for pan 1 Bosc pear, cored and diced ½ cup chopped walnuts Position rack in center of oven and heat oven to 350 degrees. 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 of 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 of honey.