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.
Excellent cake. We received some Harry and David pears and used them for this cake. Delish. Can I substitute cake flour for all-purpose and the cornstarch? And if so, how much? Thanks
Hi Cindy, thanks so much, I would probably substitute with 1 3/4 cups of pastry flour. Happy New Year.
I made this today and just had a piece. Oh my gosh – this is the perfect cake to have with a cup of coffee! It was easy to make (although I made a mess in the kitchen) and it turned out just like the picture! That rarely happens. The first thing you taste is sweet, then pear, then coffee cake-like. I love that it’s a little sweet but not hurt-your-teeth sweet. Funny – I would not have thought to make this if I didn’t have an over abundance of pears given to me, that I didn’t know what to do with. Boy, am I glad I made it – awesome cake and I will definitely make it again. Maybe tomorrow. And put more pear chunks in.
Hi Marlene, thanks so much, so glad you enjoyed it. Take care.
i have made this with ginger. ohhh its lush
Hi Angela, sounds delicious. Have a great week.
Love this recipe but I have now modified it twice! First modification: doubled the pears & added 1 tbsp anise. Beautiful!!! 2nd modification: substituted the pears for apples, added cinnamon, nutmeg & cloves, with 1/2 tbsp of spiced rum. Was absolutely fantastic! The variations are limitless!!
Hi L thanks so much and the modifications sound amazing. Take care.
Your written recipe is missing how much marscapone to use.
Hi Angel, it is written there, it says 1 cup. 🙂
May I substitute Ricotta cheese for Mascarpone?
Hi Flora, yes that should work, although if there is a lot of liquid be sure to drain it in a strainer for about 15-20 minutes. You could also substitute with cream cheese. let me know how it goes.
I’m baking this for the 2nd time. 1st time was very good. Bumping it up this time with a touch of aniset. Smells delicious!!
Hi Scooter, thanks so much, good idea with the anisette. Have a great week.
Can this be frozen? I’ve got a ton of pears from our tree.
Hi Janis, yes you can freeze the cake. Be sure to freeze it when it is completely cool wrap it well in plastic wrap and then foil. It should keep for up to 3 months in the freezer.
I love the easy Italian pear cake Recipe. It is the best cake ever! I substituted the Cheese with ricotta cheese because that’s what I had in my refrigerator. I did use the spring cake pan. Excellent cake! I think it’s going to my families favorite!
Hi Maria, thanks so much and yes good idea with the ricotta cheese. Take care.
I always make food as it is said in the recipe. If I use substitute for every ingredient, than it is a different recipe. This one turned well. It is moist, tasty. Thanks!
Thanks Maya, glad you enjoyed it.
Made this first time with 3 soft pears, 1-part plain organic yogurt to 3-parts cherry, softasilk cake flour and blue berries on top of sliced pears. I baked for 65 minute. Fabulous results. Not sweet, nice cake fruit balance, could use apples, liquor other fruit in variation.
Spell check switched “chevre” as in Goat cheese to cherry in my comment. I substituted for the marscopone.
Hi Eugene, thanks sounds delicious how you made it. 🙂
Hi, thanks for the recipe. I’m browsing through this on my lunch break and was wondering if I can substitute the mascarpone with something else? I won’t make it to the shop today, but the pictures look amazing have got me hungry now. I have butter, ricotta, cream cheese and cream… would any of that do as well? thank you!
Hi Sara, I would probably use ricotta if I had to choose. Let me know how it goes.
hi, I want to make this gluten free-the gf flour I use has potato starch in it. Should I still add the corn starch? What does the corn starch do in this recipe?
Hi Lori, I have never baked with gf flour so I really can’t advise on this. Cornstarch with all purpose flour makes a cake lighter and softer. Sorry.
I used Asian pears off of our tree and it was wonderful. It’s hard to find a recipe that works well with the Asian pears but this is it!
Hi Laurie, thanks so much, so glad it worked out with Asian pears. Have a great week.
Can you use canned pears for this recipe?
Hi Cheryl Lynn, I don’t see why not, just be sure to drain them well and paper towel dry them before using. Let me know how it goes.
So glad I’ve discovered your interesting website…love anything Italian & adore the food you make. All recipes look easy to make and bet they are as delicious as they look. Thank you!
Linda
Hi Linda, thanks so much, let me know if you try something. Have a great weekend.