Those who follow me on Instagram know that the last week was all about pear harvesting: more than ten kilos directly from our orchard! Some ended up in jam jars, some were given away, and many were simply enjoyed naturally, thanks to the hot weather which certainly didn’t encourage turning on the oven.
But yesterday, finally, a small thunderstorm brought some relief and a pleasant desire to turn on the oven. Thus, this pear cake was born: simple, soft, fragrant, and perfect for using a bit more of our bounty. An easy and genuine recipe to try right away!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 217.31 (Kcal)
- Carbohydrates 35.87 (g) of which sugars 19.96 (g)
- Proteins 4.57 (g)
- Fat 6.54 (g) of which saturated 1.28 (g)of which unsaturated 4.87 (g)
- Fibers 3.35 (g)
- Sodium 21.40 (mg)
Indicative values for a portion of 100 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 for the Pear Cake
- 1.32 lbs Coscia pears
- 2 eggs
- 0.5 cup sugar
- 1.5 cups all-purpose flour
- 3 tbsps vegetable oil
- 2 tsps baking powder
- 1 lemon juice
Preparation of the Pear Cake
To prepare this delicious and simple pear cake, start by peeling the pears. Remove the core and cut them into pieces (or slices if you prefer a more visible texture inside the cake). Transfer them into a bowl and drizzle with lemon juice to prevent browning. Set aside and proceed with the batter.
In a large bowl, break the whole eggs, add the sugar, and whisk by hand or with an electric mixer until the mixture is light and foamy.
Add the oil in a thin stream, continuing to mix, then gradually incorporate the sifted flour, stirring carefully to avoid lumps. Once the batter is smooth, add the baking powder and mix for another minute.
Note: If the batter is too dense, you can add a couple of tablespoons of milk to make it softer and more workable.
Now add the pears with all the lemon juice and gently fold in with a spatula or spoon.
Butter and flour a round pan of 9–9.5 inches in diameter and pour the batter into it, leveling it carefully.
Bake in a preheated static oven at 350°F for about 30–35 minutes, or until the surface is golden and a toothpick inserted in the center comes out clean.
Let cool completely before removing from the pan and serving.
Tips and Storage
If you want to give your cake an extra touch, you can flavor the batter with a tablespoon of rum or add cinnamon, which pairs perfectly with the taste of pears.
The cake stays soft for at least 3 days if kept under a glass dome or in an airtight container at room temperature. During particularly hot periods, I recommend storing it in the refrigerator, bringing it back to room temperature before enjoying it.
Other Recipes:
Apple Cake
Ravioli with Peas and Tuna in Cream
Oranges: From the Garden to the Table
