If you have a soft spot for the cozy flavors of autumn fruits and a simple yet impressive dessert, then you’re going to fall head over heels for this Italian Pear Cake Recipe. It perfectly blends the subtle sweetness of ripe pears with a tender, moist crumb that feels like a warm hug in every bite. This cake is not only a celebration of seasonal fruit but also a wonderfully straightforward treat that feels delightfully rustic and elegant all at once.
Ingredients You’ll Need
Getting this Italian Pear Cake Recipe right is all about using simple, wholesome ingredients that play together beautifully. Each one brings its own magic, ensuring a fantastic balance of flavors, textures, and colors.
- 3 large firm ripe pears or 4 small (Bosc or Bartlett): Provide natural sweetness and a juicy, tender texture that shines in the final cake.
- 2 cups all-purpose flour (240 g): The foundation that gives your cake structure without weighing it down.
- 3 teaspoons baking powder (14 g): Gives the cake its lovely rise and light crumb.
- ¾ teaspoon kosher salt: Enhances all the flavors, balancing the sweetness perfectly.
- 1 ¼ cup granulated sugar (200 g): Sweetens the cake just right, contributing to that perfect golden crust.
- 1 cup whole milk yogurt: Adds moisture and a subtle tang that lifts the overall flavor.
- ½ cup butter (113 g), melted and cooled: Provides richness and helps create a tender crumb.
- 2 large eggs, room temperature: Bind everything together and add a lovely fluffiness.
- ½ teaspoon vanilla extract (2 g): Introduces a warm, comforting aroma that complements the pears.
- Confectioner sugar for dusting: A pretty finishing touch to make your cake look irresistible.
- Freshly whipped heavy cream, if desired: Optional but highly recommended for serving, adding a luscious, creamy contrast.
How to Make Italian Pear Cake Recipe
Step 1: Prepare Your Pan and Oven
First things first, line your 9.5-inch round baking pan with parchment paper or give it a generous spray with cooking spray. This prevents the cake from sticking and ensures it comes out perfectly shaped. Then, set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up while you get everything ready.
Step 2: Whip Sugar and Eggs for Lightness
In a large bowl, use an electric mixer to beat the granulated sugar and eggs on medium speed until the mixture turns creamy and fluffy. This introduces air, which is the secret to a soft and light cake texture that melts in your mouth.
Step 3: Gently Combine the Wet Ingredients
Stir in the whole milk yogurt, melted and cooled butter, and vanilla extract carefully using a spatula or fork. The goal here is a smooth batter without overmixing, maintaining that delicate texture.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Sifting these into the wet ingredients helps avoid any lumps and air incorporates evenly.
Step 5: Fold Dry Ingredients and Pears Into Batter
Gently fold the dry mixture into the wet until just combined to keep the texture light. Then, delicately fold in the peeled and chopped pears, distributing them evenly but without breaking them up too much, so you get luscious pockets of fruity goodness.
Step 6: Bake to Golden Perfection
Pour your batter into the prepared pan and slide it into the oven. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it during the last 10 minutes, and if the top starts to brown too fast, tent it with foil to avoid burning while finishing the bake.
Step 7: Cool and Finish with Sweet Dusting
Once out of the oven, let the cake rest on a wire rack to cool. This helps set the crumb and makes slicing easier. Just before serving, sprinkle with confectioner’s sugar for a beautiful, snowy touch.
How to Serve Italian Pear Cake Recipe
Garnishes
A dusting of confectioner’s sugar is classic, but imagine adding a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside. It elevates the cake into a truly luxurious dessert experience without any fuss.
Side Dishes
This cake shines well on its own but pairs beautifully with a cup of hot tea, a freshly brewed coffee, or even a glass of dessert wine. If you want to go a little further, a side bowl of fresh berries or a citrus compote can brighten up the flavors.
Creative Ways to Present
For a special occasion, try serving this Italian Pear Cake Recipe as layered parfaits by cutting it into cubes and alternating with whipped mascarpone and pear slices. Alternatively, glaze the top with a light honey drizzle or sprinkle chopped toasted almonds on top before baking for extra crunch and warmth.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Italian Pear Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. For longer storage, refrigeration for up to 4 days works well and keeps the pears moist.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and then aluminum foil. Freeze for up to three months. Thaw it overnight in the refrigerator before serving for best texture and flavor.
Reheating
To refresh your cake, warm slices gently in the oven at 300 degrees Fahrenheit for about 10 minutes. This revives the softness and makes every bite taste just as inviting as when freshly baked.
FAQs
Can I use other types of pears for this Italian Pear Cake Recipe?
Absolutely! While Bosc or Bartlett pears are ideal for their firmness and sweetness, other varieties like Anjou can work too. Just make sure the pears are ripe but still firm to avoid too much moisture in the cake.
Is it possible to make this cake dairy-free?
Yes, you can substitute the whole milk yogurt for a plant-based yogurt and use a dairy-free butter alternative. The texture might vary slightly, but the cake will still be delicious and moist.
Can I add spices like cinnamon or nutmeg?
Definitely! Adding a teaspoon of warm spices such as cinnamon or nutmeg can add a lovely depth of flavor that complements the pears beautifully, giving the cake a cozy, seasonal vibe.
How do I know when the cake is fully baked?
The best test is inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. If there’s wet batter on the toothpick, it needs more time.
Can I use this cake recipe for other fruits?
Yes, this recipe works wonderfully with other firm fruits like apples or quince. Just adjust the sweetness slightly depending on the fruit you choose, and keep fruit pieces chunky for the best texture.
Final Thoughts
This Italian Pear Cake Recipe is a stunning example of how simple ingredients and straightforward steps can create something truly special and heartwarming. Whether you’re baking for a casual family dessert or an impressive treat for friends, this cake is bound to bring smiles and requests for seconds. Give it a try—you might just discover your new favorite cake!
Print
Italian Pear Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Pear Cake is a moist and tender dessert that beautifully combines the natural sweetness of ripe pears with a delicate, fluffy cake texture. Made with simple ingredients like yogurt, butter, and a hint of vanilla, it’s an elegant yet easy-to-make treat perfect for gatherings or an everyday indulgence.
Ingredients
Fruit
- 3 large firm ripe pears or 4 small (Bosc or Bartlett), peeled and cut into pieces
Dry Ingredients
- 2 cups all-purpose flour (240 g)
- 3 teaspoons baking powder (14 g)
- ¾ teaspoon kosher salt
- 1 ¼ cup granulated sugar (200 g)
Wet Ingredients
- 1 cup whole milk yogurt
- ½ cup butter (113 g), melted and cooled
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract (2 g)
Toppings
- Confectioner sugar for dusting
- Freshly whipped heavy cream, if desired
Instructions
- Prepare the Pan: Line a 9.5-inch round baking pan (springform or bundt) with parchment paper or spray it lightly with cooking spray to prevent sticking.
- Preheat the Oven: Set the oven to 350°F (175°C) and allow it to reach full temperature before baking.
- Cream Sugar and Eggs: In a large bowl, using an electric or stand mixer on medium speed, whip the granulated sugar and eggs together until the mixture is creamy and fluffy, helping to incorporate air for a lighter cake texture.
- Add Wet Ingredients: Gently stir in the yogurt, melted and cooled butter, and vanilla extract using a fork or spatula until smooth, being careful not to overmix.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt thoroughly.
- Combine Wet and Dry: Sift the dry ingredients into the wet mixture and fold gently just until combined. Then fold in the peeled and cut pears carefully to distribute evenly without breaking them up.
- Bake the Cake: Pour the batter into the prepared pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. To avoid over-browning, tent the cake with foil for the last 10 minutes if necessary.
- Cool and Serve: Let the cake cool on a wire rack. Before serving, dust with confectioner’s sugar and optionally serve with freshly whipped heavy cream or ice cream for added indulgence.
Notes
- Use firm ripe pears like Bosc or Bartlett for the best texture that holds up well during baking.
- Make sure butter is melted and cooled before adding to avoid cooking the eggs prematurely.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Tenting with foil during the last baking minutes prevents excessive browning of the cake.
- This cake is delightful served warm or at room temperature, paired with whipped cream or a scoop of vanilla ice cream.
