Soft Pear Cake: the perfect recipe for a moist and fragrant dessert
There’s a cake that perfectly embodies the idea of comfort food, a home that smells good and autumn cuddles.
And it is undoubtedly the Soft Pear Cake.
With the arrival of autumn and the scent of ripe pears, this cake becomes a true ritual.
It’s not just a recipe, but a sensory experience that begins with its aroma of cinnamon and fruit spreading throughout the kitchen, and ends with the melt-in-your-mouth texture of every single bite.
The secret of this cake lies in its incredible softness and moisture, achieved through the use of vegetable oil and pear juice in the batter.
This combination, in fact, gives a unique texture that stays fresh for days, without drying out. Additionally, the presence of pears in two different formats — diced within the batter for distributed sweetness, and sliced on the surface for elegant decoration and an extra note of freshness — makes it even more special.
It’s a simple recipe, perfect even for beginners, but the result is so good and scenic that it will seem like the work of an expert pastry chef.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 10 INCH PAN
- Cooking methods: Oven
- Cuisine: Italian
- Energy 435.75 (Kcal)
- Carbohydrates 70.64 (g) of which sugars 29.67 (g)
- Proteins 9.12 (g)
- Fat 14.75 (g) of which saturated 2.40 (g)of which unsaturated 11.44 (g)
- Fibers 2.15 (g)
- Sodium 25.14 (mg)
Indicative values for a portion of 80 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
Soft Pear Cake Ingredients
- 4 pears (large)
- 2 3/4 cups all-purpose flour
- 3 eggs
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2/3 cup fruit juice (pear)
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
Tools
- Kitchen scale
- Bowl
- Spatula
- Springform pan
Preparation: Your Cake Step by Step
First, preheat the oven to 340°F (170°C) in ventilated mode. Peel the pears, remove the seeds, and cut two into cubes and two into slices. Place them in two separate bowls with a few drops of lemon juice to prevent browning.
In a large bowl, add the eggs and granulated sugar. Whisk with an electric mixer for at least 5 minutes, until you get a light, fluffy, and well-aerated mixture. This step is crucial for the cake’s softness.
While continuing to mix, add the pear juice and vegetable oil, a little at a time, until fully incorporated.
Add to the batter the all-purpose flour, ground cinnamon, and baking powder, mixing on low speed with the electric mixer until smooth and lump-free.
With a spatula, gently fold in the diced pears. Pour the batter into a 9.5-inch (24 cm) springform pan lined with parchment paper. Arrange the pear slices in a radial pattern on the surface, then sprinkle with some granulated sugar. Bake at 340°F (170°C) for about 50 minutes, or until the cake is golden and a skewer comes out clean.
Notes on ingredients and possible substitutions
PEARS For pears, the ideal varieties are firm and juicy ones like Abate, Conference, or Williams, which hold their shape during baking. If you don’t have pear juice, you can replace it with apple juice, milk, or yogurt.
VEGETABLE OIL For vegetable oil, sunflower or corn oil is preferable as they do not alter the delicate flavor of the cake.
CINNAMON Cinnamon is optional but gives a perfect aroma and taste for autumn.
Storage
The soft pear cake keeps at room temperature for 3-4 days, covered with a glass dome or in an airtight container. Its secret is that it tastes even better the next day because the moisture from the pears makes the batter even softer.
Alternatives and variations
With chocolate chips: add 1/4 cup (50 g) of dark chocolate chips to the batter along with the diced pears.
With nuts: add 1/3 cup (40 g) of chopped walnuts, almonds, or hazelnuts for a crunchy touch.
Pear and apple cake: you can substitute two pears with two apples for an even more interesting mix of flavors.
Use and pairings
This cake is a true “joker” in the kitchen. It’s perfect for breakfast, paired with a cup of coffee or tea. It’s ideal for an afternoon snack with friends or as a simple yet delicious dessert at the end of a meal, perhaps served warm with a scoop of vanilla ice cream.
Origins and history of the recipe
The pear cake is a classic of Italian homemade cooking. It doesn’t have a specific origin but can be found in every “grandmother’s” cookbook in Italy. It is a perfect example of how delicious and genuine desserts can be created using seasonal fruit in a simple and effective way. Its popularity is due to its irresistible softness and its flavor that speaks of home and tradition.
The secret of softness
Often, for sweets, it is thought that butter is an essential ingredient. In this recipe, however, the use of vegetable oil and pear juice makes the difference. The oil, in fact, makes the batter lighter and moist, ensuring softness that lasts for days. The fruit juice, besides adding flavor, helps keep the batter moist, preventing it from drying out during baking.
FAQ (Questions and Answers)
1. Can I replace vegetable oil with butter?
Yes, you can, but the texture of the dessert will change. You will need about 7 tablespoons (100 g) of melted butter instead of the oil for a denser and less fluffy result.
2. If I don’t have pear juice, what can I use?
You can replace pear juice with cow’s milk, plant-based milk, apple juice, or even pineapple juice.
3. How do I know if the cake is cooked?
Use the skewer test. Insert a wooden skewer into the center of the cake: if it comes out dry and clean, the cake is ready. If you see traces of batter, let it bake for a few more minutes.
