Pear Cake - Torta Di Pere
User Reviews
5.0
3 reviews
Excellent
Pear Cake - Torta Di Pere
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This pear cake is perfect—it will make you fall in love with baking. It is moist and homemade with simple ingredients, ideal for any occasion.
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Ingredients
- 6 medium size Bartlett pears peeled, cored and sliced
- 1 tablespoon unsalted butter
- 3 tablespoons turbinado sugar
- 1 cup turbinado sugar
- ½ cup all-purpose flour
- ¼ teaspoon fine salt
- ½ teaspoon baking powder
- 2 large eggs, lightly beaten
- ½ cup heavy cream
- 3 tablespoons dark rum A Must!
- 1½ teaspon pure vanilla extract
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Instructions
- Preheat oven to 350F.
- With a spatula or your fingers, thoroughly butter a 10-inch springform pan. Sprinkle the pan with 2 tablespoons of the sugar to evenly coat the bottom and the sides of the pan. You will have to shake it a couple of times.
- Whisk together one cup of sugar with the flour, baking powder, salt, eggs, heavy cream, dark rum, and vanilla in a large bowl. Do not over-whisk.
- Gently fold the sliced pears into the batter, and, with the help of a wooden spoon, coat all the pear slices.
- Pour the mixture into the prepared pan, and ensure the pears are evenly distributed and covered with the batter. Sprinkle over the remaining one tablespoon of sugar over the top.
- Place the pan over a baking sheet covered with parchment paper and bake until the top is golden and firm to the touch, about 1 hour and 20 minutes.
- Remove from the oven and place the pan over a cooling wire rack for about 5 minutes. With a sharp knife run it alongside the inner of the springform pan to ensure that the cake separates from the walls and comes out easily.
- Remove the pan's side and serve your pear cake at room temperature.
Equipments used:
Notes
- Avoid overmixing the batter. Overmixing can lead to having a dry or tough cake.
- Do not use canned pears, as they are flavorless and will not yield the same results.
- Use a spring form pan because it makes getting the cake out smoothly easier.
- Because your mold is buttered, the butter can sneak out of the bottom part. I place the pan over a cookie sheet covered with parchment paper, which absorbs any liquid that will leak out.
Nutrition Information
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Calories
258kcal
(13%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.05g
Cholesterol
49mg
(16%)
Sodium
76mg
(3%)
Potassium
166mg
(5%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
287IU
(6%)
Vitamin C
5mg
(6%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 49mg | 16% |
| Sodium | 76mg | 3% |
| Potassium | 166mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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