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5.0 from 9 votes

Italian Chocolate Chip Pear Cake

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. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 servings
Calories: 326 kcal
Course: Dessert , Snacks
Cuisine: Italian

Ingredients

  • 4 medium pears (2 cups chopped and 2 cups sliced pears)
  • 2 cups pastry / cake flour
  • 1¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • ¾ cup granulated sugar
  • ½ cup vegetable oil (I use either corn or sunflower oil) 100 grams
  • 1 teaspoon vanilla extract
  • ½ cup yogurt (regular whole or 0% fat yogurt / room temperature)
  • ⅓ cup milk (2% or whole milk /room temperature)
  • ½ cup mini semi sweet chocolate chips
For room temperature ingredients remove from the fridge 45-60 minutes before using.
EXTRAS
  • 2 tablespoons mini semi sweet chocolate chips
  • 2-3 tablespoons slivered almonds
  • 2-3 tablespoons powdered sugar

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F / 180C. Grease and flour or spray a 9 inch / 22-23 cm cake pan.
  2. Peel the pears, cut two of the pears into cubes and the remaining two cut into slices.
  3. In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. 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.
  5. 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.
  6. 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

Calories 326kcal (16%) Carbohydrates 55g (18%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 58mg (19%) Sodium 116mg (5%) Potassium 314mg (9%) 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

% 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.