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
.
**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’m getting ready to make this and have a question about the pears. I have pears that are tiny little pears so I’m not sure how big the pears you used are. Is there a weight for the pears?
Hi Karen, sorry I just saw this now (time difference). The average pear I use weighs 160 grams. (3.5 ounces in 100 grams approx). Hope that helps.
I wonder if the original recipe is in metric measurments in order to decide which measurements are °correct° as I see some mistakes in translation. For example 1 1/2 teaspoons of baking powder are not 12 g but 6 g. 3/4 C sugar is 150 g not 180. The cake looks delicious and I’d really like to make it
Hi Dajana, sorry about that, the recipe has been recalculated and yes it is really good. Let me know what you think. Have a great weekend.
Have made this x3 in the past weeks… Pear season going strong.. wonderful !! Used a 1/4 c. Almond flour (replacing a 1/4 c. flour) also sliced almonds on top…,A REAL KEEPER!
Hi Jane, so glad you enjoy it. Sliced almonds on top is a great addition.
Looks so good
Hi Rose, I made this 2 weeks ago for dessert after a big Sunday dinner. I added a teaspoon of almond extract to your recipe and the end result was amazing! It was just sweet enough and delicious after a big meal. We’re having company this weekend and everyone requested I make this again. Your recipe and directions were very easy to follow. This is definitely one of my go to desserts!
Hi Anne, thanks so much and so glad you all enjoyed it, it’s actually my daughter’s favourite dessert.
This looks fabulous. I will make it tomorrow for desert after our Swiss raclette. Maybe I will serve it with whip cream, for a more elegant dinner version . I can’t wait to see your chocolate cake with mocha icing. I’m always looking for a great chocolate cake recipe, and can never find one. Coming soon?
Hi Louise thanks so much, sounds delicious with the whip cream. Thanks for the reminder, for sure I will have to make that cake you have me craving it now. Have a great weekend.
YUM!!! I made this cake this morning for myself and my husband to go with our coffee. My employer sent everyone a huge box of pears for Christmas and they were finally ripe. I had to figure out something to make with them. I didn’t have mascarpone, so I substituted (1) 8oz package of cream cheese (softened). It came out so moist and insanely delicious. Thank you for the wonderful recipe!
I forgot to mention that I also substituted olive oil for vegetable oil. I think it tastes yummier in cakes than vegetable oil. Also, because I live in a high altitude area, I added (1) tablespoon more flour. We got 7″ of snow already this morning, so this was a delight to make and have while looking outside at the snow.
How lucky you are, I miss the snow. Enjoy.
Hi Shawn, so glad you liked it and Cream cheese is a good substitute for Mascarpone. Have a wonderful Christmas.
Hi Rose. I’ve just made this yummy sounding cake but with apples as we have a glut of them. Reading your comments, I will say I used your weight measurements, so 250 grammes marscarpone. It took a little longer to cook but the end result is like your photo. Very pleased. We will taste it tomorrow and I’m looking forward to it. Thank you for the recipe. Cathy.
Hi Cathy, thanks hope you enjoy it, and let me know, it should be delicious with Apples. Have a great Sunday.
Hi again. Your cake was delicious with apples. We will be making it again. Thank you again for the recipe.
Hi Cathy, so glad to hear that, I will have to try it with apples too! Have a great weekend.
Is it 1c or 1/2 c mascarpone??
Thank you,
Rita
Hi Rita, sorry about that it should be 1 cup, thanks. Let me know how it turns out.
I am so disappointed. the cake has baked for 1.5 hrs and it’s still wet when checked with a knife.
The top is browned I believe from the sugar.. I am not sure what to expect when I try a taste.
Hi Josie, sorry to hear that, I just finished baking it again and making a video and it turned out amazing. I think you might have set your oven at the celsius temperature instead of Fahrenheit. (170°C instead of 350°F). Because it baked up in approximately 45 minutes. Let me know.
Hi there
I see vegetable oil in ingredients but I can’t find it in the recipe when should I add it?
I made this twice now and it’s awesome thankyou
Hi Lili, at the end with the salt. Glad you like it. 🙂
Any hints about slicing the pear to go on top.
Hi Penny, just make sure you peel, core and slice quite thin the pear. And make sure the pear isn’t too ripe, not mushy. Hope that helps.
Hi Rosie, I like your recipes and your little stories. Sadly, I tried the pear cake and wanted to serve it to company but it turned out sooo try that I could not. It came very high and it just seemed too much dough. Is the amount of baking powder correct? It just seemed much for that type of a cake and also the cornstarch. I am a baker and I was so disappointed. I would like to try it again if you have any hints for me. Thanks
Hi Heidi, so sorry to hear that, I have no idea why, and yes all the ingredients are correct. Did you remember to add the mascarpone? It really shouldn’t be overly dry. Let me know.
This cake looks delicious! I wonder if I can substitute ricotta for mascarpone? Thank you!
Hi Alma, I don’t know how that would work because they are totally different types of cheese. Ricotta is grainy, and Mascarpone is like a thickened cream, with totally different tastes. If you want to experiment, why not? Let me know if you do try it. Have a great weekend.
I have never seen Mascarpone in a local grocery store where I live. I wonder how it would be to use sour cream?! What would you recommend as a substitute if this item cannot be found?
Hi Dwan, I found this as a substitute 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup heavy whipping cream. Blend them together until smooth. Hope that helps. Let me how it goes.
Hi Rosemary, well I made the cake with the cup measurements, the cake tastes amazing. You can taste the pear and it is very moist. I just want to know, is the original recipe got 1/2 cup or 1 cup of mascarpone! As your other comments have made the cake with the smaller amount and they say it is moist and I don’t know if my cake is too moist as my oven decided to stop heating correct temperature while the cake was cooking, it took an extra 1/2 hour to cook and my cake just looks more wet than yours in photos. Thank you
Hi Rosie, the original recipe was 1/2 cup which is 125 grams and not 250 (as you correctly said), so I should have corrected the grams and not the cup. I think people used the 1/2 cup of mascarpone. What did you use? I’m sure either would work, just as you said one moister than the other. I wanted to re make it myself but my oven broke. But when I do I will update. Thanks have a great week.
Recipe states 1/2cup (250gms) Mascarpone. Well 250gms is 1 full cup. Just made the cake and used all weight measurements. Hopefully it comes out alright.
Hi Rosie, yes you are right. Did you use the cup measurements? Let me know what you think. Thanks. I corrected the instructions.