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4.7 from 783 votes

Easy Italian Pear Cake

The perfect Breakfast, Snack or Dessert Cake.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 387 kcal
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. 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).
  2. Clean and peel the pears, one pear chop into medium-sized cubes and the other pear slice into thin slices, set aside.
  3. In a medium bowl, whisk together flour, salt, corn starch, baking powder and baking soda.
  4. In a medium bowl, at medium speed beat eggs and sugar until creamy approximately 2 minutes, add the mascarpone and continue beating until smooth.
  5. 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.
  6. Fold in the medium-sized cubed pear, spoon into prepared cake pan.
  7. Top with sliced pears and sprinkle with 2 tablespoons (40 grams) granulated sugar.
  8. Bake approximately 45 - 60 minutes, or until toothpick comes out clean or with a few crumbs attached. Let cool completely then serve. Enjoy!

Notes

  • 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 Information

Calories 387kcal (19%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 12g (60%) Cholesterol 89mg (30%) Sodium 114mg (5%) Potassium 250mg (7%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 495IU (10%) Vitamin C 1.9mg (2%) Calcium 121mg (12%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 387

% 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.