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.
My dilemma was having a 15 oz tub of ricotta nearing its use by date. Switched out for the mascarpone after straining it a little. Added 1/2 tsp cardamom to the flour because I love it with pears. Squeezed half a lemon on the pears. Oh my goodness, delicious! Next day the lemon really came through. Ok, I want more.
Hi Jo, great idea, glad you liked the recipe.
What do you think about using yogurt instead of the mascarpone?
Hi Melinda, now it will give a totally different taste, maybe cream cheese come closer, if you want to try with that. But they have a slight sour taste that mascarpone doesn’t. 🙂
HI, I added some chopped walnuts, some chopped sugared ginger, some vanilla and some mixed spice. I also used Greek Yoghurt. It was a winner. Excellent recipe to play with.
Hi Helen, thanks so much, so glad you liked it.
This cake was fabulous. So fabulous, in fact, that I have made it twice!
I wanted to ask: can I make 2 and put a buttercream icing around? Or would it break?
And can i add cocao and/or chocolate flakes?
Hi Sherina, thanks so much. If you want to add cocoa, I would add maybe 3 tablespoons (remember to remove 3 tablespoons of flour). I think it would hold the buttercream. Let me know how it goes.
Hello,
I love your pear cake so much. Baked it twice and both time came out great!!! As for the oil i only put 2 tablespoon.
If i need to halve the recipe to make it into a smaller springform pan .. would it be 7inch or 6 inch springform pan? Hope to hear from you soon!
Thank you 🙂
Christy
Hi Christy, thanks so much, I would go with the 6 inch. Take care.
This cake is absolutely delicious! It has a very light and moist consistency. I only had 1/2 cup of mascarpone cheese left, so I used 1/2 cup of ricotta cheese as well. It took well over an hour to bake, but turned out perfectly. All my guests were SO impressed with how pretty it was. I will definitely be making it again sometime soon.
Hi Kathy, thanks so much, so glad ou and your guests liked it. Take care.
I love the recipe! But I do not have pears or apples at this time any thoughts on using blueberries or blackberries
Hi Donica, I have never tried it with berries, but I think it would work. I would use about a cup to start and see how that goes. Let me know how it is if you try it. Take care.
Hi Rosemary
I made blueberry pear combo mini cakes. I made 4 mini Cakes using 4 inch spring form pans and the turned out just a good as your original recipe. The recipe is awesome and versatile to use seasonal fruit. I have now made it with pears, apples, peaches and a variety of berries.
Thanks for the recipe
Hi Donica, thanks so much, and good to know about using other fruit. Take care.
Hello Rosemary,
Do you know if the pear cake recipe can be doubled and baked in a 9×13 pan? If yes, would it be firm enough to turn out of pan? Also, can this be made up the night before and baked in the morning?
Thank you so much for your input.
Hi Lynda, yes you could double the recipe and bake it in a 9×13 pan. It’s not a good idea to make a cake the night before, a cake should be baked immediately because of the baking powder and baking soda in the ingredients, they start to work almost immediately once they are incorporated. Hope that helps.
Absolutely fabulous. Followed the recipe exactly and my oven was preheated to 170 Celsius but it took 1 hour 20 mins to cook through. I had to cover the cake loosely with alfoil for the last 20 so it didn’t burn the top but inside was still wet after an hour. Beautiful cake though, tasted amazing.
Could I use Greek yogurt instead? Also could this be made as a loaf? Thanks!
Hi Raj, yes greek yogurt is a good substitute, I have never made it in a loaf pan, but it should work, it may need more time to bake though. Let me know how it goes.
Hi, what might you be able to use instead of the eggs?? this recipe sounds heaven but I can’t eat eggs unfortunately…
Hi Carys, here is a site that could help decide which substitute is best for you. Let me know how it goes.
may i substitute mascarpone with cream cheese, please? i have a full box of ripe and firm pears sitting in my pantry now, and your post looks so delicious! x
Hi Vivian, yes that should be fine, just remember to bring the cream cheese to room temperature before using. Let me know how it goes.
I made the cake with substitution of same amount of cream cheese, and it turned out great! thanks for sharing your recipe. have a wonderful day!
I am not a good baker although I love baking. I have to say the cake turned out so perfectly and yummy. Just what I hoped it would be and more!! I did have to do quarantine adjustment to the ingredients because I didn’t have mascarpone (used sour cream instead) and flour (I only had one cup left so added 1/2 of almond powder). Everything else I followed the recipe. The cake is so moist, so airy and tender. And so easy!! Love love love it! I will definitely make this again with different fruits.
Hi Bliss, thanks so much, so glad you enjoyed it. And yes these days its hard with ingredients, thanks for letting me know. Take care.
Delicious warm, a light cake without being too sweet – thank you!
Hi Catharine, thanks so much, glad you enjoyed it.
Very tasty! The recipe is precise!
Thanks Nadya, glad you like it.