If you’re looking for a dessert that’s both comforting and a little unexpected, you’re going to adore this Italian Pear Cake Recipe. It’s gently sweet, moist, and packed with tender chunks of ripe pears that keep every bite juicy. I absolutely love how this cake manages to feel delicate and rustic at the same time — perfect for a cozy afternoon coffee or a light finish to dinner. Stick around, because this recipe is fan-freaking-tastic and really simple to pull off, even if you don’t bake often!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples on hand, and the pears add natural sweetness without extra sugar.
- Moist & Tender Texture: Thanks to the yogurt and butter combo, the cake stays wonderfully moist for days.
- Versatile Serving Options: Dust with powdered sugar or dollop with whipped cream for a simple yet elegant touch.
- Crowd Pleaser: My family goes crazy for this cake, and it’s always a hit at potlucks or weekend brunches.
Ingredients You’ll Need
This Italian Pear Cake Recipe uses basic ingredients that blend beautifully to highlight the subtle pear flavor. I like choosing firm pears like Bosc or Bartlett because they hold their shape and bring a lovely sweetness without getting mushy.
- Pears: Firm and ripe pears add juiciness and texture – make sure they’re not too soft!
- All-purpose flour: The base for the cake structure; you want to measure it correctly for a perfect crumb.
- Baking powder: Leavens the cake, giving it a nice rise and lightness.
- Kosher salt: Enhances the flavors and balances the sweetness.
- Granulated sugar: Sweetens the cake without overpowering the pears.
- Whole milk yogurt: Adds moisture and a slight tang, helping the cake stay tender.
- Butter: Melted and cooled for richness and flavor.
- Eggs: Provide structure and help bind everything together.
- Vanilla extract: Enhances the overall flavor with a warm aroma.
- Confectioner sugar: For a final dusting that looks pretty and adds a light sweetness.
Variations
I love making this cake just as is, but don’t be shy about customizing it! Adding nuts or playing with spices adds your own special touch. Experiment and make this Italian Pear Cake Recipe your own.
- Add cinnamon or nutmeg: I once added a teaspoon of cinnamon and it gave the cake such a cozy, warm vibe that my family couldn’t stop asking for seconds.
- Swap pears for apples or pears and apples mix: If pears are out of season, apples work great too and bring a slightly different flavor and texture.
- For a gluten-free twist: Use a gluten-free all-purpose blend and check your baking powder is gluten-free as well.
- Vegan version: You can replace butter with coconut oil and eggs with flax or chia egg, though texture might be a bit different.
How to Make Italian Pear Cake Recipe
Step 1: Prep Your Pears and Pan
Start by peeling your pears and chopping them into bite-sized pieces — I like mine chunky enough to enjoy little bursts of juicy pear in every slice. Then, line your 9.5-inch round pan with parchment paper or give it a good spray of cooking oil. Preheat your oven to 350°F (175°C). This prep saves you from the dreaded sticking and makes your cake pop out effortlessly once baked.
Step 2: Beat Sugar and Eggs Until Fluffy
In a large bowl, use an electric mixer to whip together the granulated sugar and eggs on medium speed. You want the mixture to become creamy and fluffy – this usually takes a few minutes. This step is key for a light, tender crumb, so don’t rush it! I discovered when I was in a hurry, the cake was denser, so patience pays off here.
Step 3: Combine Yogurt, Butter & Vanilla
Once your egg-sugar mixture is fluffy, stir in the yogurt, melted butter (make sure it’s cooled), and vanilla extract. I recommend folding this in gently with a spatula or fork rather than using the mixer to keep the batter from deflating—and to prevent overmixing, which can make the cake tough.
Step 4: Mix Dry Ingredients & Incorporate Pears
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Then sift or gradually add these dry ingredients to the wet mixture, stirring gently until everything just comes together. Finally, fold in your prepared pears. The trick is to combine everything without overworking the batter — it should look slightly lumpy but consistent.
Step 5: Bake and Watch Closely
Pour the batter into your prepared pan and pop it in the oven. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. My trick: If you see the top getting too browned before it’s done, tent a sheet of aluminum foil over the cake to shield it. This keeps the top from burning while the inside cooks through beautifully.
Step 6: Cool & Add the Finishing Touches
After baking, let the cake cool in the pan on a wire rack for at least 15 minutes before removing it. When it’s completely cooled, dust generously with confectioner sugar. If you want to be a little fancy, serve this with freshly whipped cream or even a scoop of vanilla ice cream. Trust me, it’s the perfect way to turn this humble cake into something special.
Pro Tips for Making Italian Pear Cake Recipe
- Pick the Right Pears: Choose firm but ripe pears like Bosc or Bartlett—they hold their shape and bring the best flavor.
- Don’t Overmix Batter: Stir gently when adding the dry ingredients to avoid a dense cake.
- Use Room-Temperature Eggs: This helps the eggs whip better and creates a fluffier texture.
- Check for Doneness Early: Start testing your cake 5 minutes before the timer goes off to avoid overbaking and drying out the pears.
How to Serve Italian Pear Cake Recipe
Garnishes
I love keeping things simple with a dusting of confectioner sugar to highlight the cake’s rustic charm. When I want to make it extra special, a dollop of freshly whipped cream lightly sweetened with vanilla is my go-to. Sometimes, I’ll add a sprinkle of toasted almonds on top for a little crunch and nutty flavor.
Side Dishes
This cake pairs perfectly with a warm cup of espresso or an herbal tea like chamomile. For a brunch spread, I like serving it alongside fresh fruit salad and a platter of cheeses – it balances out the sweetness and keeps things light.
Creative Ways to Present
For special occasions, I’ve served the Italian Pear Cake Recipe inverted on a decorative plate garnished with thin pear slices and a drizzle of honey. Another time, I layered slices of cake with mascarpone and pear compote for a fancy dessert trifle that wowed guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Italian Pear Cake in an airtight container at room temperature for up to 3 days. The cake keeps wonderfully moist and the pears stay tender without drying out.
Freezing
If I want to save some for later, the cake freezes beautifully. I wrap it tightly in plastic wrap and then foil, so it doesn’t pick up freezer odors. When thawing, I let it come to room temperature slowly for best texture.
Reheating
To enjoy leftovers warm, I pop slices into a low-temperature oven (around 300°F) for about 10 minutes or just warm it briefly in the microwave. Reheating brings out the pear’s juiciness and the cake’s soft crumb just like freshly baked.
FAQs
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Can I use canned pears instead of fresh for this Italian Pear Cake Recipe?
You can use canned pears in a pinch, but fresh pears bring a much better texture and flavor. If using canned, drain them very well to avoid adding extra liquid to the batter, which could affect baking.
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What type of pan is best for baking this cake?
A 9.5-inch round springform or bundt pan works wonderfully. You just want a pan that’s not too deep so the cake cooks evenly. Make sure to line it with parchment paper or use non-stick spray to prevent sticking.
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How ripe should the pears be for the best results?
Look for firm pears that give slightly when pressed but don’t feel mushy. This ensures they stay tender but still hold their shape in the cake.
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Can I substitute yogurt with sour cream?
Absolutely! Sour cream is a great substitute and adds a rich tanginess that complements the pears beautifully.
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Is this cake suitable for freezing and how long does it keep?
Yes, this cake freezes well for up to 2 months. Just wrap it tightly and thaw slowly before serving to keep it moist and delicious.
Final Thoughts
I hope you give this Italian Pear Cake Recipe a try soon—it’s one of those recipes that feels like a warm hug in cake form. It’s straightforward enough to make any day special, and the juicy pears give it a unique twist that you don’t see in every dessert. I love sharing this with friends and family because it’s always met with “wow” and “please send the recipe.” Honestly, once you try it, you’ll be hooked too!
Print
Italian Pear Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Italian Pear Cake is a moist and tender dessert featuring ripe pears folded into a flavorful batter made with yogurt, butter, and eggs. Perfectly spiced and topped with a dusting of confectioner sugar, it offers a delicate balance of sweetness and fruitiness. Ideal for a cozy gathering or a special afternoon treat, this cake pairs beautifully with freshly whipped cream or ice cream.
Ingredients
Fruits
- 3 large firm ripe pears or 4 small (Bosc or Barlett), 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)
For Serving
- 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 pan) with parchment paper or spray with cooking spray to prevent the cake from sticking.
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to preheat while you prepare the batter.
- Mix sugar and eggs: In a large mixing bowl, use an electric mixer on medium speed to whip the granulated sugar and eggs together until the mixture is creamy and fluffy. A stand mixer with a large bowl works well for this step.
- Add wet ingredients: Stir in the yogurt, melted and cooled butter, and vanilla extract using a fork or spatula to combine gently until smooth. Avoid using the electric mixer for this step to keep the batter light.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Sift and fold: Sift the dry ingredients into the wet mixture. Stir gently just until well combined to avoid overmixing.
- Add pears: Fold in the peeled and chopped pears carefully so they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan and place it in the oven. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown excessively on top during the last 10 minutes, tent it with foil to prevent burning.
- Cool the cake: Remove the cake from the oven and allow it to cool on a wire rack before removing it from the pan.
- Serve: Dust the cooled cake with confectioner sugar. For an extra indulgence, serve each slice with freshly whipped cream or your choice of ice cream.
Notes
- Use firm ripe pears like Bosc or Bartlett for the best texture; ripe but not overly soft.
- Let the melted butter cool before adding to avoid curdling the eggs or yogurt.
- Folding the pears in gently prevents breaking them down and keeps the cake texture tender.
- Tenting with foil during baking helps prevent the cake top from over-browning.
- This cake is best served the day it’s baked but can be stored covered at room temperature for 2 days.
- For added flavor, consider sprinkling cinnamon or nutmeg into the dry ingredients.
- Substituting Greek yogurt for whole milk yogurt will make it denser but extra moist.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
