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.
Hi are you using plain flour or self raising?
Hi Kate, all purpose flour (plain). I hope you like it. Have a great weekend.
I just read some comments here and realised I forgot cornstarch. I used half and half ground almonds and plain gluten free flour instead of the 1 1/2 cup flour, plus 1/2 teaspoon xanthan gum. Also cut down a bit on the sugar to 120 g as someone else suggested.
It was delicious! Would give 5 star but rating doesn’t seem to work.
Hi Rosemary – I made this cake yesterday, but since it is Christmas season, I had to change the recipe a bit. Instead of granulated sugar I used light brown sugar. Then added 1 Tbs of cinnamon and 1/4 tsp nutmeg. I also used three pears instead of two. Still, this cake is phenomenal. Thank you for sharing. It’s a keeper, says my family.
Thanks Michael, great idea with the substitutions! Have a great week.
What variety of pear would you recommend? Bosc? Pears have different textures depending on variety. I love Bartletts for eating fresh but unsure about them for cooking.
Hi Judy, I always use a Williams Pear which is apparently known as Bartlett in the states or you could use an Anjou or Bosc. Hope that helps. Let me know how it turns out.
Could you use apples instead of pears?
Hi Barbara, I have only used pears in this recipe, but I think it would work. Let me know if you try it and how it goes.
Where is the video? Also, can you give the pear cube size in inches? I REALLY want to make this for my husband who loves pears!
Hi Annette, the video is at the beginning of the post. As far as size goes, slices should be thin and the cubes about a 1/4 inch.Let me know how it goes.
Why do you use cornstarch? I was considering just using more flour instead.
Hi Cathy, cornstarch makes a softer dough. I really wouldn’t substitute it for extra flour because it isn’t exactly a one for one. Hope that helps.
This looks delicious, and I’m going to make it for my Dad’s birthday this weekend. He’s on a diet, are there any swaps I could do to make this lower calorie for him?
Hi Sierra, I have never made this lower calorie. But since there are no heavy frostings and maybe you could try it with a lower fat mascarpone if there is one, that might help. Let me know how it turns out. Happy Birthday to your father.
This was amazing! My family said it’s the best cake they’ve ever had! I left the recipe because there wasn’t an option for lower fat cheese. I had to bake it for more like an hour and a half, but it didn’t burn around the edges at all so I don’t mind. Super yummy
Hi Sierra, thank you! Glad everyone liked it. Have a great day.
Rosemary I halved the recipe and making it now in 4 inch ramekins. .Makes three will let you know, kitchen smells amazing
Hi Victoria, great, let me know how it turned out.
I made this cake today with the following changes.
I substituted cream cheese for the mascarpone, decreased the sugar to 120 gr, added the zest of 1 lemon, and 1/2 tsp cardamom. It rose beautifully and had a nice light crumb. Great taste without being overly sweet. A light sprinkling of powdered sugar over the top was all that way needed.
Hi Sara, thanks so much, so glad you enjoyed it. Good thing about Italian cakes not too sweet. Have a great weekend.
Hi!
I would like to try this cake but I only have mini size loaf pan which is a little bit bigger than my palm. Could you recommend me time/ oven temperature adjustment? I’m looking forward to trying this recipe soon. Thank you very much!
Hi Chloe so you are going to need about 8 mini loaf pans to substitute for a 9 inch cake pan. I would bake it for about 20 minutes maybe start testing at about 18 minutes. Hope that helps.
Can you make this with something other than pears? Whole fresh cranberries?
Hi Dale, I have never baked with whole fresh cranberries, so I can’t really say how it would work in this recipe, you could give it a try. I think apples would work. Let me know.
I tried this recipe yesterday and it is delicious!
My new fave👍🏻❤️
5 star rating for sure!!!
Hi Mary Ellen, thanks so much, so glad you like it. Have a great weekend.
Hello,
I was watching your video, you have some pears blended in with the egg and sugar
Did I see correctly?
You don’t have that part written in your recipe
Please let me know if I’ve done something wrong
Thank you
L
Hi L, no it’s just how the video looks, but the egg and sugar are beaten separately. Hope that helps. 🙂
Loooove this Cake and feel great giving it to my kids as a snack for school.
HI Ania, thanks so much, glad you like it.