Easy Italian Pear Cake
This Easy Pear Cake recipe, is a simple Italian cake that is perfect served as an afternoon snack cake, morning breakfast cake or even as a dessert with a scoop of vanilla ice cream. Made with creamy mascarpone and fresh pears it is lovely any time of the day!
I discovered when I came to Italy that Italian cakes, homemade-every-day-cakes were very rarely, if ever, frosted. But most of the times they were dusted with icing sugar or unsweetened cocoa.
This cake and my simple Yogurt cake are perfect for anyone who loves a less sweet cake. A dusting of powdered sugar is all it really needs! If you wish you could also add some finely chopped walnuts or pecans to the cake batter. Or fancy it up for dessert by serving it warm with a dollop of whipped cream!
Recipe Ingredients
- Flour – all purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Sugar – granulated sugar
- Eggs – room temperature
- Mascarpone – room temperature
- Oil – light olive oil, melted unsalted butter or even vegetable oil if you prefer (Italians use vegetable oil all the time)
- Salt
- Pears- sliced and cut into cubes
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
What are the best pears for baking
The best pears for baking are the Anjou pears which are firm and mild tasting, Bartlett pears (Williams) a nice juicy pear or the Bosc which is crisp and sweet. Make sure to use pears that are firm but ripe. In Italy I always use a Williams Pear which is very easily found here, and I find it perfect whenever I make a cake, although I do usually purchase them when they are ripe but on the firmer side.
How to make an Italian Pear Cake
Clean and peel the pears, one pear chop into medium-sized cubes and the other pear thin slices, set aside. In a medium bowl, whisk together flour, salt, corn starch, baking powder and baking soda.
In a medium bowl, at medium speed beat eggs and sugar until creamy, add mascarpone and continue beating until smooth.
Stir in with a wooden spoon the flour mixture into the creamed mixture, stir gently to combine, then add the oil and stir to combine. Fold in the medium-sized cubed pear.
Spoon the batter into prepared cake pan. Top with sliced pears and sprinkle with granulated sugar.
Bake until a toothpick comes out clean or with a few crumbs attached. Let cool or serve warm!
Can I add spices to the batter?
Yes, adding a teaspoon of cinnamon or nutmeg can complement the flavors of the pears and add warmth to the cake.
Substitutions for Mascarpone
You could use creme fraiche or cream cheese, although the taste won’t be exactly the same because they both have a bit of an acidic taste. Some readers have substituted with ricotta cheese, although it might be a good idea to drain it in sieve for 15-20 minutes before using.
Is it necessary to peal pears for baking?
You don’t have to peal the pears if you prefer not too. Leaving the peal on will give you more fiber which plays a key role in your digestive health.
More delicious Italian Cakes
- Easy Italian Apple Cake
- Italian Lemon Bundt Cake
- Italian Mascarpone Cake with Raspberry Glaze
- Classic Italian Bundt Cake
- Italian Chocolate Chip Pear Cake
This Pear cake is one of those cakes that makes the perfect breakfast cake, snack or even dessert cake. And don’t we all love a delicious cake for breakfast?! Besides who can refuse the tasty combination of mascarpone and pears? Enjoy!
Easy Italian Pear Cake
Ingredients
- 1½ cups all purpose flour
- ¼ teaspoon salt
- ¼ cup + 1 1/2 tablespoons cornstarch (43 grams in total)
- 1½ teaspoons teaspoon baking powder
- ¼ teaspoon baking soda
- 3 large eggs (room temperature)
- ¾ cup sugar
- 1 cup mascarpone (room temperature)
- 2½ tablespoons vegetable oil (I use corn or sunflower oil)
- 2 medium pears (room temperature)* (ripe but firm)
Room temperature – remove from fridge 30-45 minutes before using.
*The best pears for baking are Anjou, Bosch and Bartlett. Make sure they are ripe but firm and free of bruises.
Instructions
- Pre-heat oven to 340° (170° celsius). Lightly grease and flour an 8 or 9" (20-23 cm) cake pan ( I used a spring-form pan).
- Clean and peel the pears, one pear chop into medium-sized cubes and the other pear slice into thin slices, set aside.
- In a medium bowl, whisk together flour, salt, corn starch, baking powder and baking soda.
- In a medium bowl, at medium speed beat eggs and sugar until creamy approximately 2 minutes, add the mascarpone and continue beating until smooth.
- Stir in with a wooden spoon the flour mixture into the creamed mixture, stir gently to combine, then add the oil and stir to combine.
- Fold in the medium-sized cubed pear, spoon into prepared cake pan.
- Top with sliced pears and sprinkle with 2 tablespoons (40 grams) granulated sugar.
- Bake approximately 45 – 60 minutes, or until toothpick comes out clean or with a few crumbs attached. Let cool completely then serve. Enjoy!
Notes
How to store the Pear cake
The completely cooled cake should be wrapped well or stored in an airtight container, store the cake in the refrigerator. It will keep for up to 4-5 days in the fridge. To freeze the cake, wrap the completely cooled cake in plastic wrap then place in a freezer safe bag, it will keep for up to 1-2 months in the freezer. Thaw the cake overnight in the refrigerator or on the kitchen counter for a couple of hours.Nutrition
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**Today (November 20,2016) I am adding an update to this recipe. I have remade this cake today and I am posting a video because I am convinced even more after making it again that it is one of the best cakes on this food blog. I am sorry if anyone is having a problem with it not baking but I urge you to double check to make sure that you are baking it at the proper temperature, whether Fahrenheit or Celsius. Thanks and Happy Sunday.
Updated from February 22, 2015.
Wow! What a delicious little cake! I didn’t have mascarpone so I had to improvise and used vanilla yogurt. This cake is wonderful! Thank you for a new favorite recipe! Can’t wait to try with mascarpone! Not sure how it could get any better though. Yum!
Hi Nicki, thanks so much, so glad you enjoyed it. And great idea using yogurt. Take care and have a wonderful weekend!
This was by far the most delicious cake I think I’ve ever had or baked, and I’ve baked hundreds of cakes! I made it for a group of ladies I was having over and they raved and raved over it and even suggested I start selling it. 🤣 I had a ton of pears from me pear tree that finally started producing good fruit and this was the perfect recipe for them. Wonderful cake and one I will continue to make for years. Thanks so much!
Hi Jessica, thanks so much, so glad everyone enjoyed it! Take care!
I made the cake for the first time today. It was absolutely delicious and easy to do.
Thank you for the recipe!
Hi Elizabeth, thanks so much, glad you enjoyed it. Take care!