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Pear Cake - Torta Di Pere

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 10 people
Calories: 258 kcal
Course: Dessert
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. Gently fold the sliced pears into the batter, and, with the help of a wooden spoon, coat all the pear slices.
  5. 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.
  6. 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.
  7. 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.
  8. Remove the pan's side and serve your pear cake at room temperature.

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

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

% 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.