Italian Pear Cake Delight

This Italian Pear Cake is a tender, moist dessert that captures the essence of fresh ripe pears with a subtle hint of vanilla. It’s perfect for cozy afternoons with a cup of tea or to impress guests with its delicate sweetness and homey charm. The cake’s texture is light yet substantial thanks to yogurt and melted butter that keep it soft and flavorful.

I first made this cake when pears just came into season, and it quickly became a favorite because it never dries out and feels like a little celebration with every bite.

Ingredients

• Three large firm ripe pears such as Bosc or Bartlett peeled and cut into pieces: these varieties hold their shape well and provide natural sweetness
• Two cups all-purpose flour: for a tender crumb measure by spooning into cup and leveling for accuracy
• Three teaspoons baking powder: to help the cake rise and stay fluffy
• Three quarters teaspoon kosher salt: to balance the sweetness and enhance flavor
• One and a quarter cup granulated sugar: for sweetness and structure
• One cup whole milk yogurt: adds moisture and a gentle tang for complexity
• Half a cup butter melted and cooled: to enrich the batter and keep it moist
• Two large eggs at room temperature: to help the cake rise and bind ingredients
• Half a teaspoon vanilla extract: for a warm, comforting aroma
• Confectioner sugar for dusting: to add a pretty finishing touch
• Freshly whipped heavy cream for serving if desired: to add richness

Instructions

Spoon the Batter:

Line a 9.5-inch round baking pan with parchment paper or spray thoroughly with cooking spray to prevent sticking. Preheat your oven to 350 degrees Fahrenheit.

Whip Eggs and Sugar:

In a large bowl, beat the sugar and eggs with an electric mixer at medium speed until the mixture becomes creamy and fluffy. This aeration is crucial for a light texture.

Combine Wet Ingredients:

Add the yogurt, melted butter, and vanilla extract to the eggs and sugar mixture. Stir gently with a spatula or fork until smooth. Avoid using the mixer at this stage or the batter can deflate.

Mix Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. This helps to disperse the rising agents evenly throughout the flour.

Blend Dry and Wet:

Sift the dry ingredients into the wet mixture. Fold them in gently and thoroughly to avoid developing gluten which can make the cake tough.

Add Pears:

Fold in the pear pieces carefully, making sure they’re evenly distributed but not overmixing, which could bruise the pears or deflate the batter.

Bake the Cake:

Pour the batter into the prepared pan and smooth the top. Bake for approximately 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too fast, tent with foil for the last 10 minutes.

Cool and Serve:

Let the cake cool on a wire rack before dusting generously with confectioner sugar. Serve warm or at room temperature with whipped cream or ice cream if you like.

My favorite part is the pears – when baked they turn slightly caramelized and offer bursts of juice in every bite. The first time I made this cake, my grandmother said it reminded her of Italian holidays spent with family, sharing homemade treats and stories that felt like warm hugs.

Storage Tips

Store leftover cake covered in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Reheat gently before serving to revive softness. For longer storage wrap tightly and freeze.

Ingredient Substitutions

You can swap pears for apples but choose firm varieties like Granny Smith to avoid too much moisture. Greek yogurt can replace whole milk yogurt but use a bit less to maintain moisture balance. Butter can be substituted with a mild oil such as canola for a different texture but expect a less rich flavor.

Serving Suggestions

Dust with extra confectioner sugar for a simple finish or drizzle with honey and toasted nuts for added texture. Pair with lightly spiced coffee or herbal teas that complement the pear’s flavor. Fresh berries or a berry compote serve as a tangy contrast that livens up the cake.

In summer you can try fresh stone fruits like peaches or nectarines in place of pears. Add warm spices such as cinnamon and nutmeg for cozy autumn versions. Top with whipped mascarpone and a drizzle of aged balsamic for a sophisticated winter dessert twist.

FAQs about Recipes

→ What type of pears work best in this cake?

Firm ripe pears like Bosc or Bartlett are ideal as they hold their shape well during baking, contributing both flavor and moisture.

→ Can I substitute yogurt with another ingredient?

Whole milk yogurt adds moisture and tenderness, but sour cream or buttermilk can be used as alternatives for similar texture and flavor.

→ How do I prevent the cake from browning too much?

If the top browns too quickly, tent the cake with aluminum foil during the last 10 minutes of baking to protect it while finishing cooking through.

→ What is the best way to check if the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is fully baked and ready to cool.

→ Can this cake be served cold or warm?

This cake tastes great served slightly warm or at room temperature, especially with whipped cream or a scoop of ice cream.

→ Is it necessary to peel the pears before adding them?

Peeling the pears helps create a smoother texture and prevents any tough pieces in the final cake, but it's optional based on preference.