Easy Italian Pear Cake
User Reviews
4.7
Easy Italian Pear Cake
Description
The Easy Italian Pear Cake brings together flour, cornstarch, mascarpone cheese, and eggs to create a rich yet delicate cake batter. Ripe but firm pears are incorporated in two ways: cubed within the batter for moist pockets and thinly sliced on top for a decorative effect, sprinkled with sugar to encourage gentle caramelization during baking. Baking at a moderate temperature ensures a tender crumb and thorough cooking without drying out.
The texture is smoothly creamy from the mascarpone, complemented by the soft fruit pieces, which add moistness and gentle sweetness. The cake’s surface gains a lightly sweet crust from the sugar topping and thin pear slices.
This Italian Pear Cake can be served sliced as a dessert or alongside coffee or tea. It stores well refrigerated for up to several days, maintaining moisture and flavor. The cake can be frozen after cooling, wrapped properly, and thawed in the refrigerator or at room temperature when needed.
Ingredients
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup cornstarch 43 grams in total, 1 1/2 tablespoons
- 1½ teaspoons baking powder 1 teaspoon
- ¼ teaspoon baking soda
- 3 large egg room temperature
- ¾ cup sugar
- 1 cup mascarpone room temperature
- 2½ tablespoons vegetable oil corn or sunflower oil
- 2 medium pear ripe but firm, room temperature
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
- Store cooled cake in an airtight container in the refrigerator for up to 4-5 days.
- To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag; keep up to 1-2 months.
- Thaw frozen cake overnight in the refrigerator or a few hours at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 89mg | 30% |
| Sodium | 114mg | 5% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 121mg | 12% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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