Pear Cake Recipe (Easy Italian Pear Cake) (2024)

Pear Cake is an easy Italian recipe made with fresh diced pears and olive oil. This classic Italian Pear Cake recipe, also known as "torta di pere," is simple to make and is a great way to use your fresh pears.

Italian Pear Cake is a deliciously moist cake and easy to make recipe that's great to have on hand during pear season. It comes together fast and is perfect with a cup of coffee or cup of tea.

If you love pear cakes, then be sure to try this Almond Flour Pear Cake recipe. Or, for another classic Italian cake, check out my Italian Pistachio Cake, Torta Margherita, Italian Orange Cake, Italian Carrot Cake, or Italian Apple Cake recipes.

You'll Love Italian Pear Cake

Italian Pear Cake, also known as "torta di pere," is a simple and delicious cake recipe that comes together fast. It comes out perfectly moist and flavorful and is always a fan favorite.

I love to make this Italian Pear Cake whenever I have extra pears on hand. You can use whatever pears you have - I like to use the Bartlett or Bosc pears because they are the most common.

This fresh pear cake recipe has a ton of pear flavor in it. Here, I use two pears that are diced into small chunks, so you get a sweet burst of pear in every bite. Plus, it's a great recipe to up your fresh pears.

You can rest assured that this cake with turn out perfect every time too. I have tested and perfected this pear cake so you can get perfect results the first time.

So, if you are looking for an easy pear cake recipe that's full of flavor, give this Italian Pear Cake recipe a try! It's sure to be your new favorite.

Ingredients

• Fresh Pears: you will need about two large fresh pears, or three medium pears. Try to use a firmer pear, one that's not quite ripe. Any pear will work, I prefer Bartlett pears or Bosc pears. Make sure they are not overripe pears.
• Lemon: adding a bit of lemon juice and lemon zest to the diced pears will both bring out the flavors as well as prevent the pears from browning too quickly.
• Flour: use regular all purpose flour for this recipe. Weigh the flour for accurate measurement.
• Baking Powder: make sure you are using baking powder instead of baking soda here.
• Salt: I like to use kosher salt when baking.

• Sugar: granulated white sugar is used both to sweeten the cake batter as well as top the cake before baking to give a caramelized crust.
• Eggs: use two large eggs for this pear cake recipe.
• Olive Oil: olive oil is a staple for Italian baking. Use a milder flavor extra virgin olive oil here.
• Milk: you will need about a quarter cup of milk for the batter. I like to use 2% or whole milk for baking but you can use whatever you have on hand.
• Vanilla: a teaspoon vanilla extract will help bring out the flavors in the pear cake.

How to Make Italian Pear Cake

This recipe for Pear Cake is a single layer cake with a lot of rise. I recommend baking it in 9-inch springform pan that has been well greased with a parchment paper round at the bottom of the pan to prevent sticking.

Step 1: dice and toss the pears

Use a sharp knife to dice the pear into about ⅛-1/4 inch chunks. This doesn't have to be exact, and you can use larger pieces if you'd like.

In a medium bowl, combined the diced pear with the zest and juice of one lemon. Toss to combine and set aside.

Step 2: mix the dry ingredients

In a separate medium mixing bowl, whisk together the flour, baking powder, and salt. If you prefer, you could add up to a teaspoon of cinnamon to the batter as well to add a hint of spice.

Step 3: mix the wet ingredients

In a large bowl or stand up mixer, combine the sugar and room temperature eggs. Use an electric mixer on medium speed to combine the sugar and eggs together until light a frothy, about 2-3 minutes.

Add in the olive oil and milk, and mix until just combined. Then, add in the flour mixture and combine. Lastly, fold in the pears using a rubber spatula to combine.

Step 4: Top Pear Cake with Sugar and Bake

Pour the pear cake batter into your greased pan. Sprinkle on an additional tablespoon of sugar on top of the cake. You could also decorate the cake with pear slices on top.

Bake on the center rack in a preheated oven for about 45-50 minutes. You will know the cake is done when a toothpick or cake tester inserted in the middle of the cake comes out clean.

Let this simple cake cool on a wire rack for at least 10-15 minutes before loosening the sides of the pan and removing the collar from the pan. Then, let cool completely before slicing and serving.

Pear cake is great served as is or with a little bit of powdered sugar sprinkled on top or a scoop of vanilla ice cream. Add a dollop of crème fraîche for a fancy finish.

Recipe Tips

• If you don't have a springform pan, this can be made in a 9x13-inch baking pan. It is too much batter for a single cake pan, but could be divided into two cake pans if needed.
• Make sure you are using firm pears so that the batter isn't too wet.
• Be sure the cake has had time to cool before removing the collar from the pan. Also, the cake should be cooled to room temperature before slicing.
• Store leftover pear cake in an airtight container in the refrigerator for up to five days. You an also freeze for up to a month.

Frequently Asked Questions

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