Italian Pear Cake (Printable Version)
Tender Italian pear cake with yogurt, butter, and subtle vanilla; baked to moist perfection.
# What You'll Need:
→ Fruits
01 -
3 large firm ripe pears (Bosc or Bartlett), peeled and cut into pieces
→ Dry Ingredients
02 -
2 cups all-purpose flour (8.5 oz)
03 -
3 teaspoons baking powder (0.5 oz)
04 -
¾ teaspoon kosher salt
05 -
1 ¼ cups granulated sugar (7 oz)
→ Dairy
06 -
1 cup whole milk yogurt
07 -
½ cup unsalted butter (4 oz), melted and cooled
→ Eggs and Flavoring
08 -
2 large eggs, room temperature
09 -
½ teaspoon vanilla extract
→ Finishing
10 -
Confectioners’ sugar for dusting
11 -
Freshly whipped heavy cream, optional
# Step-by-Step Guide:
01 -
Line a 9.5-inch round springform or bundt pan with parchment paper or grease with cooking spray.
02 -
Set the oven to 350°F (177°C).
03 -
Using an electric mixer on medium speed, beat the granulated sugar and eggs until the mixture is creamy and fluffy.
04 -
Fold in the yogurt, melted butter, and vanilla extract using a spatula until combined smoothly; avoid overmixing with the electric mixer.
05 -
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
06 -
Sift the dry mixture into the wet ingredients and gently stir until combined. Fold in the prepared pears carefully.
07 -
Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. If the top browns excessively, tent with foil for the final 10 minutes.
08 -
Allow the cake to cool on a wire rack. Before serving, dust with confectioners’ sugar and optionally top with freshly whipped cream or ice cream.
# Additional Notes:
01 -
Tenting the cake with foil prevents over-browning during the final minutes of baking.