5 from 136 votes
Italian Pear Cake Recipe
The Italian Pear Cake Recipe blends fresh pears with yogurt and melted butter in a batter lifted by baking powder for a moist, tender crumb. The cake is flavored simply with vanilla and lightly dusted with confectioner’s sugar. Pears add moisture and subtle fruit sweetness, making a balanced dessert that’s easy to slice and serve with whipped cream if desired.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
servings
Calories:
409 kcal
Course:
Dessert
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 409
% 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.