Italian Chocolate Chip Pear Cake
User Reviews
5
6 reviews
Excellent
Italian Chocolate Chip Pear Cake
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This delicious Chocolate Chip Pear Cake also known as “Torta di Pere,” blends the sweetness of ripe pears with the rich indulgence of chocolate chips.
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Ingredients
- 4 medium pear 2 cups chopped and 2 cups sliced
- 2 cups pastry flour also called cake flour
- 1¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- ¾ cup granulated sugar
- ½ cup vegetable oil 100 grams, corn or sunflower oil
- 1 teaspoon vanilla extract
- ½ cup yogurt regular whole or 0% fat; room temperature
- ⅓ cup milk 2% or whole; room temperature
- ½ cup semi sweet chocolate chips mini
For room temperature ingredients remove from the fridge 45-60 minutes before using.
EXTRAS
- 2 tablespoons semi sweet chocolate chips mini
- 2-3 tablespoons almonds slivered
- 2-3 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F / 180C. Grease and flour or spray a 9 inch / 22-23 cm cake pan.
- Peel the pears, cut two of the pears into cubes and the remaining two cut into slices.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the stand mixer or large bowl beat together the eggs, yolk and sugar until light and frothy. Approximately 3-5 minutes. Add the oil, vanilla, yogurt and milk beat to combine, 1 minute. Add the flour mixture and beat to combine, one minute.
- Fold in the chocolate chips and cubed pears. Transfer the batter to the prepared pan. Top the batter with the sliced pears, 2 tablespoons of chocolate chips and almond slivers.
- Bake for approximately 30 minutes or until done, check with a toothpick if the toothpick comes out clean or with a few crumbs attached it is done. Let cool in pan until slightly warm, then move to a clean plate to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
- You can substitute the regular yogurt with Greek yogurt but you need to use 5½ tablespoons of the Greek yogurt plus 2½ tablespoons of water (or milk if you prefer).
- ½
- ½
- 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.
- You can substitute with melted cooled butter instead of vegetable oil if you prefer. It is probably best to use unsalted butter in this recipe.
- 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.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
55g
(18%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
58mg
(19%)
Sodium
116mg
(5%)
Potassium
314mg
(7%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
124IU
(2%)
Vitamin C
3mg
(3%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 116mg | 5% |
| Potassium | 314mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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