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.
Such a delicious cake! Have you made these into muffins?
Hi Aly, thanks so much, no I haven’t made these into muffins, might be a good idea though. 🙂
Absolutely one of my favorites! Thank you!
Thanks Chris, so glad you like it. Have a great weekend.
One of the best cakes I’ve every made!
Hi Joy, thanks so much, so glad you enjoyed it. Have a great week.
Do you think that I can use Ricotta Cheese instead of Mascarpone??
Hi Vida I think that would work, let me know how it goes.
I have made this before with pears but am wondering if other fruits such as apricots or peaches would work? Has anybody tried it with something other than pears?
Hi Andrea, I think other readers have tried it with peaches and apples, make sure the fruit isn’t too ripe, it should be firm but ripe. Let me know if you try it.
I use Asian pears off my tree and it’s wonderful!
Hi Laurie, thanks so much, so glad you enjoyed it. Have a wonderful Sunday.
Could you please advise conventional or fan forced oven. Thanks.
Hi Alison for conventional it is recommended to reduce temperature by 25F so the temp should be 315F. Hope that helps. Let me know how it goes.
This is a terrific cake! I use a variety of seasonal fruits including rhubarb which I modify the sugar added. This is my go to recipe for special occasions.
Thank you Rosemary!!!
Hi Dolly, thanks so much, so glad you enjoy it and rhubarb sounds amazing. Have a great week.
Delicious, moist, and enjoyed by all. I didn’t have fresh pears, so I used canned Bartlett pears. I didn’t have mascarpone, so I subbed with sour cream and cream cheese.
Also subbed applesauce for the oil. The batter looked looser than yours, but it turned out just fine. It took just over an hour at 340. Will definitely make again. Thanks for the recipe.
Hi Marci, thanks so much, glad you enjoyed it. Have a great week.
Did not provide amounts for recipe . Cannot use.
Hi Lorraine, there is a recipe card at the end of the post with all the ingredients and instructions listed.
Rosemary,
May I leave out the baking soda and cornstarch. I have a very sensitive system, and baking soda is very hard on it.
Hi Joy, I think if you left it out then the cake will be quite heavy, or you could replace the corn starch with potato starch, use 2 teaspoons of baking powder and leave out the baking soda, I have not baked it this way so I really don’t know for sure how it would be. If you try it let me know.
delicious after 1h15 min of cooking.
Hi Lucia, all ovens are different so sometimes it’s more or less for some than others. Thanks glad you liked it.
If you don’t have cornstarch what can you substitute it with?
Hi Valentina you could substitute with arrowroot, potato starch or rice flour. Hope that helps.
this is truly easy and makes a lovely cake! my pears were ripe, but still pretty firm, but everything turned out wonderfully. also i substituted a half cup sour cream and a half cup cream cheese for the mascarpone since i didn’t have any. the next morning, i made a sort of glaze out of butter, sugar, spiced pear liqueur, and a little water, and poured it on what we didn’t eat the night before. if you like a sweeter cake, that does the trick 🙂 q
Hi MK, thanks so much, so glad you enjoyed it. And thanks for the glaze idea. Take care.
Delicious, moist cake. Substituted mascarpone with ricotta and used tinned pears. Not too sweet. Will make again. Thank you
Hi Danielle, thanks glad you enjoyed it. Happy New Year.
What a delicious cake!! I used 3 1/2 Royal Riviera Pears (2 in batter and 1 on top) and added 3 drops lemon essential oil to the egg mixture and it added just a hint of lemon scent. It baked up beautifully! Took it out at 50 minutes. My husband loved it!! Thank you!!
Hi Kathryn, thanks so much, so glad you both loved it. Happy New Year.