0 from 12 votes
Pear Cake
While this easy Italian pear cake requires just 20 minutes of hands-on time, plan on making it at least 2 hours before serving to allow it to cool. I like to arrange the pear wedges in a circle on top of the batter, but you don’t have to be so precise.
Prep Time
20 mins
Cook Time
20 mins
Cooling Time
30 mins
Total Time
1 hr 40 mins
Servings: 10
Calories: 3072 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 2 cups (240g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1 lemon, zested
- 1 orange, zested
- 1/2 cup (120ml) extra virgin olive oil, plus more for greasing
- 1/2 cup (113g) whole milk Greek yogurt
- 1 teaspoon vanilla extract
- 2 large pears (about 1 pound), peeled, cored, and sliced into thin wedges
- Powdered sugar, for dusting
Instructions
- Get ready. Preheat the oven to 350°F. Grease a 9-inch springform pan to prevent sticking.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the eggs. In a large bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and citrus zest on medium-high speed until pale and doubled in volume, about 3 minutes.
- Add the olive oil. While continuing to beat the eggs on medium-high speed, pour in the olive oil in a slow, steady stream.
- Add the Greek yogurt and vanilla. Switch to a rubber spatula to gently mix until incorporated.
- Fold in the dry ingredients. Add the flour mixture and carefully fold with the rubber spatula until combined and no dry lumps of flour remain, making sure to scrape the bottom and sides of the bowl.
- Bake. Pour the batter into the prepared pan and smooth the top. Arrange the pear wedges on the top of the cake. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool. Let the cake cool in the pan on a wire rack for 30 minutes.
- Serve. Run a butter knife around the edges of the cake. Release the spring and remove the outer ring. Transfer the cake to a serving place and dust it with powdered sugar. Slice and serve.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- Substitute with an equal amount of one-to-one gluten-free flour.
- Substitute 1/4 cup of all-purpose flour with 1/4 cup almond flour. Swap the vanilla extract for 1/4 teaspoon almond extract, and sprinkle 1/4 cup flaked almonds over the top of the cake before baking.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- For a gluten free version: Substitute with an equal amount of one-to-one gluten-free flour.
- For an Almond Pear Cake: Substitute 1/4 cup of all-purpose flour with 1/4 cup almond flour. Swap the vanilla extract for 1/4 teaspoon almond extract, and sprinkle 1/4 cup flaked almonds over the top of the cake before baking.
Nutrition Information
Calories
307.2kcal
(15%)
Carbohydrates
46.1g
(15%)
Protein
5g
(10%)
Fat
12.1g
(19%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
1.4g
Monounsaturated Fat
8.3g
Trans Fat
0.004g
Cholesterol
33.2mg
(11%)
Sodium
218.7mg
(9%)
Potassium
110.5mg
(3%)
Fiber
2.1g
(8%)
Sugar
24.2g
(48%)
Vitamin A
59.7IU
(1%)
Vitamin C
7.3mg
(8%)
Calcium
73.2mg
(7%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 3072
% Daily Value*
| Calories | 307.2kcal | 15% |
| Carbohydrates | 46.1g | 15% |
| Protein | 5g | 10% |
| Fat | 12.1g | 19% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 8.3g | 42% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 33.2mg | 11% |
| Sodium | 218.7mg | 9% |
| Potassium | 110.5mg | 2% |
| Fiber | 2.1g | 8% |
| Sugar | 24.2g | 48% |
| Vitamin A | 59.7IU | 1% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 73.2mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.