Authentic Italian Pear Cake
- A tender, moist Italian pear cake with hints of cinnamon and vanilla.
- This classic dessert showcases fresh pears in a delicate, not-too-sweet batter.
- Perfect for everything from casual coffee dates to elegant dinner parties.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium ripe pears (Anjou or Bartlett), peeled and sliced
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon zest (optional)
- ¼ teaspoon almond extract (optional)
- ⅓ cup sliced almonds (optional, for topping)
- 2 tablespoons turbinado sugar (optional, for topping)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Prepare the pears by peeling, coring, and slicing them into thin, even pieces about ¼-inch thick.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract and optional almond extract and lemon zest.
- Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
- Gently fold about two-thirds of the sliced pears into the batter.
- Transfer the batter to your prepared cake pan and spread evenly.
- Arrange the remaining pear slices decoratively on top, pressing slightly into the batter.
- If using, sprinkle the sliced almonds and turbinado sugar over the top.
- Bake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Choose pears that are ripe but still firm for the best texture in your cake.
- Room temperature ingredients will incorporate better, creating a more even cake texture.
- The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 28
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 77
Keywords: italian pear cake, pear dessert, italian dessert, pear cake recipe, italian baking