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 a my simple Yogurt cake are perfect for anyone who loves a less sweet cake. A dusting of powdered sugar is all it needs!
If you wish you could also add some finely chopped walnuts or pecans to the cake batter.
Recipe Ingredients
- Flour – all purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Sugar – granulated sugar
- Eggs – room temperature
- Mascarpone – room temperature
- Vegetable oil – I use sunflower or corn oil
- 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.
Can you substitute vegetable oil with butter?
Yes you can substitute with melted cooled butter. It is probably best to use unsalted butter in this recipe.
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 into prepared cake pan.
Top with sliced pears and sprinkle with 2 tablespoons granulated sugar.
Bake approximately 45 – 60 minutes, or until a toothpick comes out clean or with a few crumbs attached. Let cool completely before serving!
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.
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.
How to freeze it
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.
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!
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
Easy Italian Pear Cake
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 cup + 1 1/2 tablespoons cornstarch (43 grams in total)
- 1 1/2 teaspoons teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 large eggs (room temperature)
- 3/4 cup sugar
- 1 cup mascarpone (room temperature)
- 2 1/2 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
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.
I made this cake yesterday for my Italian husband, who loves pears. I wanted to use up a couple of leftover pears I’d poached for a tart earlier in the week and was looking for a new recipe. It was pouring rain and I almost didn’t go out for mascapone (I considered using plain greek yogurt, which we always have in the fridge, instead) but in the end I did go to the store and the cake was a hit. I topped it with a handful of toasted, slivered almonds.
Hi Robin, so glad you enjoyed it, sometimes it pays to go out for missing ingredients. 🙂 Have a great day.
This pear cake looks delicious!! I have a couple of questions before I attempt it. My first question is should the pears be ripe? And the second question is the sprinkling of sugar…is it just regular granulated sugar?
I hope to hear from you soon because I would love to make this as one of the desserts for our Canadian Thanksgiving dinner for Sunday night.
Hi Diane, I used firm but ripe pears (so not overly ripe/mushy) and yes granulated sugar. Let me know how you like it. Have a great weekend.
Made this Sunday night for the family dinner. It was delicious. Served it with a little whipped cream on the side. A big hit. Thanks for posting this one. Loved it!
Hi Joaquim, so glad you all enjoyed it! Sounds great with the whipped cream.
Made this for the family dinner on Sunday. It was delicious. A big hit with everyone. I severed it with a little whipped cream on the side. So good. Definitely will make it again. Thanks for putting it up!
This looks so tasty! I would serve this anytime of the day. I hope to visit Italy some day.
Hi Tina Marie, thanks hope you get to visit Italy.
This pear cake looks fantastic for breakfast! It’s so fun to learn about Italy from your travels. Who knew the meatballs weren’t Italian?
My mother is German and this dessert looks like something she would have made. I think this would make a perfect summer dessert! Thanks for sharing this great post at the This Is How We Roll Link Party. I can’t wait to see what you bring next week! I am sharing this on one of my social medias!
This looks really delicious, thank you for sharing. I’m always looking for great pear recipes because my husband loves them!
I stopped over from Inspire Me Monday.
Hi Jessy, thanks hope you and your husband enjoy the cake. Thanks for stopping by.
What a beautiful cake!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
So glad you decided to stop by our party. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
Hello my friend, this looks so wonderful! I’m hopping over from the Tasty Tuesday Party today. I hope you will share at my hop on Thursday too. xo
Hi Katherine, thank you, I will be sure to share.
Visiting from Tasty Tuesday. I’m not a huge fan of pears but this cake looks perfect to accompany a mug of tea. I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!
Wow. This looks delicious!! Thanks for sharing. 🙂
Sophia
someplaceinthemidst.blogspot.com
Hi Sophia, thank you, have a great day!
That looks so good and moist! I love pears — so many people forget about them and do more apple desserts. I’ll have to make this cake. By the way, great minds must thing alike 🙂 I made a pear dessert this week but it wasn’t anything fancy.
Hi Marisa, So true, pears are so good to bake with, very under-rated :). Have a great Sunday.
This looks lovely, I’m going to try it this week.
Hi Kathryn, thank you let me know how it goes. Have a great Sunday.