The soft pear cake is a dessert with an enveloping aroma and delicate flavor, capable of captivating from the first bite.

It is a soft and fluffy cake, in which the light batter gently encloses pieces of pear, which with every bite offer a pleasant sensation of freshness and natural sweetness.

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

A dessert that, as it bakes in the oven, fills the kitchen with an irresistible aroma, creating a warm and homely atmosphere, capable of putting both young and old in a good mood.

The pear cake is a balanced dessert, in which no ingredient overpowers the others: each element is measured to achieve a harmonious result, delicious yet never heavy. This is 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 dessert: it is important to use well-ripened fruits, but still firm and in good condition, to ensure a perfect texture and full natural flavor.

During baking, the pears soften without breaking apart, enriching the batter and making the cake even moister and more fragrant.

Simple, genuine, and always appreciated, the classic pear cake is one of those desserts that never go out of style, capable of evoking childhood memories and transforming even the most ordinary moment into a small daily treat.

Difficulty: Easy
Cost: Cheap
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)
2/3 cup butter
1/2 cup milk
lemon zest (untreated)
1 packet baking powder
1 lb pears (ripe Abate)
Half packet vanillin
to taste salt
1 pear (ripe Abate)
to taste powdered sugar

Tools

Bowls
Electric Whisks
1 Small Pot
1 Sieve for flour
1 Spatula
1 Baking Pan diam. 8.5 inches

Steps

To prepare the soft pear cake, start by buttering a pan with a diameter of 8.5 inches.
Line the base with parchment paper, which will adhere well thanks to the butter underneath.
Flour the sides of the pan.
Wash and peel 2 large pears, then cut them into pieces.

Cover the bowl containing them with cling film.

Over very low heat, melt the butter cut into pieces, stirring constantly and without ever letting it fry.
Then let it cool slightly.
Using electric whisks, beat the eggs with sugar and vanillin until they become foamy.
Then add the melted butter followed by the milk, stirring constantly.
Next, add the sifted flour and baking powder to the mixture.
Flavor with grated lemon zest and mix, also adding a pinch of fine salt.
Finally, with a hand spatula, fold the pear pieces into the mixture.
Pour everything into the pan and level it.

Peel another pear and cut it into wedges, arranging them in a radial pattern on the cake surface, making them sink well into the batter.
Bake on the lower middle rack, 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 an 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 a little more.
Perform the toothpick test before removing from the oven.
It should come out dry.

To reduce baking time, use a larger diameter mold.
It will be less tall, but you can take it out sooner.
The soft pear cake is now ready.
Let it cool or at least warm up before removing the cake from the mold.
The soft pear cake is now ready.
When cool, dust with powdered sugar.