Italian Pear Cake Recipe – Simple & Delicious
Get ready for an Italian pear cake that’s as inviting as a weekend in Tuscany. The process is simple. You’ll slice ripe pears and mix them into a smooth batter, watching the fruit melt into the cake, making each bite extra moist and sweet. There’s no fancy equipment needed, just a bowl, a whisk, and a love of pears.
While it bakes, your kitchen will smell amazing. That hint of almond and vanilla in the batter works magic with the pears. You’ll know it’s ready when the top turns golden and the edges pull away from the pan. Serve warm, dusted with powdered sugar, and enjoy with friends or family. This is rustic Italian baking at its best.
Pear Perfection: Picking the Right Fruit
When you’re making Italian pear cake, the star is, without a doubt, the pear. You want pears that are just ripe, but not mushy. Look for ones that feel a little soft when you press near the stem. Bartlett and Anjou pears are top picks because they hold their shape and bring a gentle sweetness. Skip pears with big bruises or ones that feel rock hard. If you can smell a sweet, floral scent, that’s a good sign you’ve found a winner.
Your Grocery List
- Pears
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Eggs
- Milk
- Unsalted butter
- Lemon
- Vanilla extract
- Powdered sugar (for dusting)
Techniques and Tips
Start by peeling and slicing the pears thinly so they blend into the cake batter and bake up tender. Use room temperature eggs and butter for a smooth batter. Gently fold the pears into the batter so they don’t break apart. Don’t skip the lemon zest; it wakes up all the flavors. Bake until the top is golden and a toothpick comes out clean. Let the cake cool before dusting with powdered sugar so it doesn’t melt away.
Make It Even Better
Try adding a pinch of cinnamon or nutmeg to the batter for a cozy twist. Swapping out half the white sugar for brown sugar brings a caramel flavor. If you want a crunch, sprinkle sliced almonds on top before baking. For a richer taste, use browned butter instead of regular melted butter. A little whipped cream or mascarpone on the side takes each bite to the next level.
Drink Pairings
A cup of espresso or cappuccino is classic with Italian pear cake. If you’re in the mood for wine, reach for a crisp Moscato or Prosecco. For something non-alcoholic, pear nectar or chamomile tea are both gentle and sweet with each slice.
Dessert Pairings
Serve your pear cake with a scoop of vanilla gelato or a drizzle of honey. A side of fresh berries adds color and a tart note. For a fun twist, pair it with a small chocolate truffle or a square of dark chocolate.
How to Store Leftovers
Wrap leftover cake tightly in plastic wrap or keep it in an airtight container. Store it in the fridge for up to three days. To enjoy it warm, pop a slice in the microwave for about 10 seconds.
Prep Time
Getting everything ready takes about 15 minutes, including peeling and slicing the pears.
Cook Time
Baking the cake usually takes 45 minutes.
Total Time
From start to finish, you’ll need about an hour.
Servings
This recipe makes about 8 slices.
Nutritional Info
Each slice has around 250 calories, with most coming from the pears, eggs, and flour. There’s a moderate amount of sugar and fat, mostly from butter and eggs.
Fun Facts
Pear cake is a classic treat in northern Italy, especially in the fall when pears are in season. Some families have passed down their recipes for generations. The cake is sometimes called “torta di pere” in Italian.
Allergen Warnings
This cake contains eggs, milk, butter, and wheat. It is not gluten-free or dairy-free.
Vegetarian or Vegan Substitutes
For a vegetarian version, you’re all set. To make it vegan, use a plant-based butter, swap eggs for flax eggs, and choose a non-dairy milk like almond or oat. Check your sugar to make sure it’s vegan-friendly, too.
Italian Pear Cake
Equipment
- Mixing bowl
- Whisk
- Loaf pan
- Measuring cups
- Oven
Ingredients
- 3 ripe pears peeled and sliced
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs room temperature
- 1 tsp baking powder
- 1/2 tsp ground cinnamon optional but nice
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a loaf pan or line it with parchment paper, whatever you have on hand.
- In a mixing bowl, cream the softened butter and sugar together until it looks kind of fluffy but don’t stress about it being perfect.
- Add the eggs one at a time, mixing gently after each. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, cinnamon if using, and salt.
- Add the dry ingredients to the wet ones and mix just until combined. The batter will be thick.
- Fold in the sliced pears gently so they don’t get mushy. You might have a little pear juice in the bowl, that’s fine.
- Pour the batter into the prepared loaf pan and smooth the top a bit. It won’t be perfectly smooth because of the pears.
- Bake for about 45 minutes or until a toothpick inserted into the center comes out mostly clean, some crumbs are okay.
- Let the cake cool in the pan for 10 minutes then transfer to a wire rack or plate. It’s good warm or at room temperature.
Notes
Whether you bake this as a loaf or a cake, Italian pear cake is a winner. Let us know how it turned out for you below!