Soft Pear and Ricotta Plumcake (No Butter): The Secret to Avoid It Staying Wet in the Center
If your plumcake has ever seemed raw in the middle, you’re in the right place!
Today I reveal the trick to achieve perfect moisture: ricotta in the batter.
The Pear and Ricotta cake is an excellent choice for those seeking a light dessert (it contains no butter or oil), but the presence of ricotta and fresh fruit creates the most common problem: the batter, although baked, can turn out oddly gummy or too moist in the center, almost raw, due to the liquids released.
This Soft Pear and Ricotta Plumcake recipe has been optimized to solve this problem. The secret lies in the treatment of the ricotta (it must be well drained) and a small trick in the preparation of the pears: we’ll use both sliced pears and grated pear.
This allows the moisture to distribute evenly, guaranteeing a slightly moist cake (as desired), but perfectly baked in only 35 minutes.
Join the preparation and you’ll pull the lightest, tastiest plumcake you’ve ever eaten from the oven!
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 223.16 (Kcal)
- Carbohydrates 40.03 (g) of which sugars 19.32 (g)
- Proteins 8.25 (g)
- Fat 4.31 (g) of which saturated 2.40 (g)of which unsaturated 1.58 (g)
- Fibers 1.09 (g)
- Sodium 43.81 (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
Ingredients
- all-purpose flour (2 cups (approx. 250 g))
- ricotta (1 cup (approx. 250 g))
- pears (3)
- granulated sugar (3/4 cup (150 g))
- milk (3 tbsp + 1 tsp (50 ml))
- eggs (2)
- baking powder (sachet) (1 sachet (about 16 g or 4 tsp))
- coarse sugar (pearl sugar) (for decorating before baking)
- powdered sugar (for final dusting)
Preparation Soft Pear and Ricotta Plumcake (No Butter)
Work the ricotta: In a large bowl, place the ricotta (well drained) together with the sugar. Beat the mixture with an electric mixer until you obtain a smooth, lump-free cream.
Liquids and eggs: At the lowest speed, add the eggs (one at a time) and then the milk. Continue beating until fully incorporated.Flour and baking powder: Sift the flour with the baking powder and incorporate into the rest of the mixture. Stir just enough to combine.
Preparing the pears: Peel the pears. Slice two pears into thin slices (for the top) and grate the third using the large holes of a grater.
Fold in the fruit: Add the grated pear directly into the batter and fold in with a spatula. This will help distribute flavor and moisture internally.Pan and decoration: Pour the batter into a loaf pan (buttered and floured). Decorate the surface with the pear slices and sprinkle with coarse sugar.
Bake: Bake in a preheated conventional oven at 356°F (180°C) for about 35 minutes.
Check and crust: After 35 minutes, perform the toothpick test. If the top is already dark but the inside is not ready, cover the cake with aluminum foil and continue baking for another 5 minutes at a slightly lower temperature.Cooling: Remove from the oven and wait until completely cooled before unmolding.
Serving: Dust with powdered sugar and serve.
The pear plumcake stays soft for two to three days.
Tips and Substitutions for a Light Version
Draining the ricotta: To avoid excess moisture, it is essential that the ricotta be well drained in a sieve, even for a few hours in the refrigerator.
Ricotta substitute: You can replace the ricotta with an equal amount of full-fat Greek yogurt for an even lighter result and a slightly tangier flavor.
Temperature: Remember that baking temperature is crucial. If you use a fan (convection) oven, lower the temperature to 338°F (170°C).
Chocolate variation: Add 50 g of dark chocolate chips to the batter for an indulgent touch (about 1.75 oz or 1/3 cup).
Storage and Freshness
Storage: The Pear and Ricotta Plumcake stays soft for two to three days.
Freshness-saving tip: Store it in an airtight cake container once completely cooled.
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OTHER RECIPES
You can find many other cake recipes on my blog, such as:
1) SOFT APPLE CAKE WITH RICOTTA https://blog.giallozafferano.it/atavolacontea/ricetta-torta-di-mele-e-ricotta-soffice-e-leggera/
2) CHIFFON CAKE WITH CHOCOLATE CHIPS https://blog.giallozafferano.it/atavolacontea/ciambellone-soffice-con-gocce-di-cioccolato-ricetta-facile/
3) CHOCOLATE MUFFINS https://blog.giallozafferano.it/atavolacontea/muffin-al-cioccolato-semza-burro-ricetta-veloce/
4) BLUEBERRY MUFFINS https://blog.giallozafferano.it/atavolacontea/muffin-ai-mirtilli-ricetta-senza-burro/
5) BICOLORED CAKE https://blog.giallozafferano.it/atavolacontea/ciambella-al-cioccolato-e-yogurt-soffice/
Why did the batter collapse in the center?
It is almost always due to excess moisture (ricotta not drained or pears too juicy) or opening the oven too early. Do not open the oven before 30 minutes of baking.
Can I use canned pears?
Yes, but you will need to drain and dry them very well. The advantage of this recipe is using fresh fruit for a more genuine breakfast.
Can I replace the pears with apples?
Yes, the recipe works very well with apples too, following the same principle (grated + sliced).
