The soft pear cake is a dessert with an enveloping aroma and a delicate flavor, able to conquer from the first bite.

It is a soft and tender cake, in which the light dough gently encloses pieces of pear, which at every bite provide a pleasant sensation of freshness and natural sweetness.

It is one of those simple and genuine cakes that immediately bring to mind a homemade breakfast, perhaps accompanied by a cup of milk or tea, or a leisurely snack, sitting at the table or outdoors.

A dessert that, while baking in the oven, fills the kitchen with an irresistible aroma, creating a warm and familiar atmosphere, capable of putting both adults and children in a good mood.

The pear cake is a balanced dessert, in which no ingredient prevails over the others: each element is measured to obtain a harmonious result, delicious but never heavy. This is precisely why it is a cake suitable for the whole family, ideal to enjoy at any time of the day.

The choice of pears is crucial for the success of the cake: it is important to use ripe fruits, but still firm and in good condition, to ensure perfect consistency and a full and natural flavor.

The pears, in fact, soften during cooking without falling apart, enriching the dough and making the cake even more moist and fragrant.

Simple, genuine, and always appreciated, the classic pear cake is one of those desserts that never go out of style, able to evoke childhood memories and transform even the most ordinary moment into a little daily indulgence.

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

361.12 Kcal

calories per serving

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Energy 361.12 (Kcal)
Carbohydrates 51.52 (g) of which sugars 20.30 (g)
Proteins 8.74 (g)
Fat 14.67 (g) of which saturated 9.03 (g)of which unsaturated 5.37 (g)
Fibers 2.76 (g)
Sodium 65.97 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 1/4 cups all-purpose flour (or semi-whole wheat spelt flour)
3/4 cup sugar
3 eggs (medium)
10 1/2 tbsp butter
1/2 cup milk
lemon zest (unwaxed)
1 packet baking powder
1.1 lbs pears (ripe Abate)
Half packet vanillin
to taste salt
1 pear (ripe Abate)
to taste powdered sugar

Tools

Bowls
Electric Whisks
1 Saucepan
1 Sifter for flour
1 Spatula
1 Baking Pan diam. 8.7 inches

Steps

To prepare the soft pear cake, start by buttering a 8.7-inch diameter pan.
Line only the base with parchment paper which, thanks to the butter underneath, will adhere well.
Flour the sides of the pan.
Wash and peel 2 large pears, then cut them into pieces.

Cover the bowl containing them with plastic wrap.

Melt the butter over very low heat, constantly stirring and never allowing it to fry.
Then let it cool.
Use electric whisks to beat the eggs with the sugar and vanillin until they become foamy.
Then add the melted butter, followed by the milk, stirring continuously.
Next, incorporate the sifted flour and baking powder into the mixture.
Flavor with grated lemon zest and mix, adding a pinch of fine salt as well.
Finally, manually fold the pear pieces into the mixture with a spatula.
Pour everything into the pan and level.

Peel another pear and cut it into wedges, arranging them in a radial pattern on the surface of the cake, pressing them well into the dough.
Bake on the lower-middle level in a static oven preheated to 338°F.

If during baking the cake tends to brown too quickly, cover the surface with a sheet of parchment paper topped with a sheet of aluminum foil.
In any case, do not open the oven before at least 30/35 minutes have passed.
The cake will bake in about an hour or slightly more.
Perform the toothpick test before removing it from the oven.
The toothpick should come out dry.

To reduce baking times, use a larger diameter mold.
It will be less high, but you can remove it from the oven sooner.
The soft pear cake is now ready.
Let it cool or at least warm down before removing the cake from the mold.
The soft pear cake is now ready.
When cold, dust with powdered sugar.