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.
I made this twice as I thought I over baked it the first time. I did follow the recipe exactly and it was still very dry. Not a fan the taste is good though
Hi Brigitte, in my opinion, your oven is probably baking higher than it shows and therefore the cake is drying out because it is being baked at a higher temperature and for too long. This cake is definitely not dry. Hope that helps. Take care!
Very easy to make my family loves it!
Hi Marianne, thanks so much, so glad your family loves it. Take care and have a great weekend!
Rosemary, I made the easy pear cake yesterday ( have not tried it yet) but was surprised there was no flavoring , like vanilla or almond in it. It looks so pretty. Everyone is eager to dive in. I also used a 9” spring form and lined it with parchment bottom and sides. This cake was a pleasure to make and to look at.
Hi Elvira, I hope you enjoy it. Yes with some Italian cake recipes, there is no vanilla added and this is one of them. Let me know how you like it. Take care!
Love Italian cakes for their rustic simplicity and elegance and this was no exception. I thought the 1/4 cup of cornstarch was unusual but trusted the recipe. The cake turned out beautiful and wasn’t exceedingly sweet, which is how I like it. Next time I’ll add a dusting of confectioner’s sugar on top. This recipe is a keeper.
Hi Saket, thanks so much, so glad you liked it. Powdered sugar on top is a good idea. 🙂 Take care!
Hello, are you able please to give me the measurements in weights (ounces or grams I don’t mind) rather than cups. Everybody’s cup is so different ! Many thanks.
Hi Isabela, metric is there, underneath servings / calories is US Customary / Metric. Click on metric. 🙂
Had been given some home grown pears. Made this cake, so easy and it came out moist and tasty. Baked for about 55 mins. Served with some cool whip on the side. Will defiantly make again.
Hi Clare, thanks so much glad you liked it. Take care!
What pears are best for this?
Hi Robin, the best pears for baking are Anjou, Bosch and Bartlett. Make sure they are ripe but firm and free of bruises. Take care.
Note: This is a review for a Gluten free version. I made this cake today except I used a gluten free flour blend (Bob’s Red Mill) since I eat GF. The taste is good, but the texture is not great. I could be because I substituted a different flour. It didn’t blow me away like I hoped it would. I was planning to make it for company soon so this was a test run. I think I’d serve it with vanilla ice cream for dessert, but not sure I will make it for company.
Hi Laura, yes apparently it is the flour, gluten free flour can change the taste and texture of a cake, they say a sometimes a little extra liquid will help or letting the batter rest for 20-30 minutes before baking, but no longer because batter containing baking powder and or soda should bake asap. Hope that helps.
I also used the same GF flour and added a splash of almond milk and about 1/4 cup of yogurt. That made all the difference in the way the batter looked and the taste was phenomenal!
Hi Tania, glad you liked it and sharing. Take care!
This is the second time I have made this. I loved it both times. First time I made it with pears. The second time I made it with apples, I also didn’t have cornstarch, so I use custard powder – turned out just as nice :). So happy to have found your site, thank you
Hi Melissa, thanks so much, so glad you enjoy the site and the recipe. Take care.
Wowza! The cake turned out divine! The texture is extra special from other dessert cakes (with fruit). So tender and it rose so high! I baked in a deep dish 9 inch glass plate and it worked out perfectly. I did need to bake it about 70 minutes before it was done. My husband and I just loved this cake! Thanks so much for posting.
Hi Amy, thanks so much, so glad you both enjoyed it. Take care.
I made this cake on Sunday and was so pleased!! I ended up with less pear slices on top though (I was snacking on some). But it still came out beautiful. I don’t know how to include the pic I took. Thank you for sharing the recipe. I will definitely make this again!!
Oh and also… because my over is old & strange I baked it at 350 F and just watched it closely at the 45 min mark.
Hi Rae, thanks so much, so glad you enjoyed it. Have a great weekend.
Love this recipe – it comes out great every time. Today I had to mix the fruit up a little and it took much longer to bake. It’s summer here so perhaps the fruit was a little juicier.
Hi Susan, thanks so much, so glad you like it. And yes if the fruit is wetter it will take longer to bake. Have a wonderful week.
Re: recent sat fat question
My bad – I confused the cottage cheese container with the mascarpone. Big difference!
Hi Beth, oh ok yes that would do it. 🙂 Happy New Year.
The recipe looks delightful, but I haven’t yet baked it because I’m wondering about the given sat fat value. Please explain your sat fat calculation. My calculation is much lower & I can’t figure out the variance. Thanks!
Hi Beth, your value is probably correct, the values on mine are just an estimate that is created within my recipe care. Hope that helps.
Hey what can I use as a substitute for mascapone?
Hi Demi, 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.