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
Scale
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.
