Italian Pear Cake Recipe
User Reviews
5
Italian Pear Cake Recipe
Description
This Italian Pear Cake Recipe uses peeled, firm pears folded gently into a batter of all-purpose flour, baking powder, sugar, yogurt, and melted butter. Eggs whipped with sugar create a creamy base, contributing to a light, airy texture. Baking at 350°F for about 50 minutes results in a golden cake that is cooked through but still moist. Tenting the cake with foil toward the end protects it from over-browning.
The pears provide bursts of juicy sweetness throughout the cake, giving it a fresh fruit character that complements the rich batter. This cake is easily served sliced, dusted with confectioner’s sugar, and optionally accompanied by freshly whipped cream for added richness.
Using room temperature ingredients is recommended to achieve the fluffiest cake texture and better rise. A springform or bundt pan works well for baking and removal.
Ingredients
- 3 large pears or 4 small (Bosc or Barlett), peeled and cut into pieces, firm, ripe
- 2 cups all-purpose flour 240 g
- 3 teaspoons baking powder 14 g
- ¾ teaspoon kosher salt
- 1 ¼ cup granulated sugar 200 g
- 1 cup yogurt whole milk
- ½ cup butter 113 g, melted and cooled
- 2 large egg room temperature
- ½ teaspoon vanilla extract 2g
- confectioner sugar for dusting
- heavy cream if desired, freshly whipped
Instructions
- Line a 9.5-inch round baking pan (springform pan or bundt pan) with parchment paper, or spray with cooking spray.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, with an electric mixer on medium speed, whip the sugar and eggs until you obtain a creamy and fluffy texture. You can also use a stand mixer with a large bowl.
- Stir in the yogurt, butter, and vanilla extract. Use a fork or spatula to combine until smooth (not the electric mixer).
- In a separate bowl mix the dry ingredients: flour, baking powder, and salt.
- Sift the dry ingredients into the wet mixture. Stir gently until well combined. Add the pears and mix gently. Pour the batter into the prepared pan. Bake for 50 minutes or until a toothpick comes out clean. If the cake starts to brown too much on the top tent the top with foil during the last 10 minutes of cooking.
- Let the cake cool on a wire rack. Before serving dust the cake with confectioner sugar. If desired, serve with freshly whipped cream, or ice cream.
Notes
- Use room temperature ingredients for a taller and fluffier cake.
- A springform pan is preferred for easier cake removal.
- Tent the cake with foil during the last 10 minutes if it browns too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 70g | 23% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 498mg | 21% |
| Potassium | 199mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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