Easy Italian Pear Cake

A slice of pear cake on a small white plate.

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4.72 from 266 votes

The perfect Breakfast, Snack or Dessert Cake.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 387kcal

Author: Rosemary Molloy

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.

US Customary - Metric

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