A simple and delicious cake with seasonal pears, quick to make, great for breakfast and the afternoon. The pear and yogurt cake is soft and fragrant, contains no butter, and is prepared in just a few minutes… with the help of a regular mixer. A light and delicate-tasting dessert that will really please everyone, just get the pears and try my recipe!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 196.12 (Kcal)
- Carbohydrates 32.08 (g) of which sugars 17.62 (g)
- Proteins 5.19 (g)
- Fat 6.12 (g) of which saturated 1.41 (g)of which unsaturated 4.16 (g)
- Fibers 1.36 (g)
- Sodium 17.77 (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
- 4 cups pears
- 1.5 cups all-purpose flour
- 2 eggs
- 3/4 cup sugar
- 1 cup Greek yogurt
- 1/4 cup vegetable oil
- 1 packet baking powder
- lemon zest
- 1 1/2 tbsps brown sugar (for the top)
- 1/2 tsp ground ginger (to taste)
Tools
- Cake Pan 9-10 inches
- Parchment paper
- Bowl
- Mixer
- Grater
Preparation
Peel the pears and remove the core. Slice them rather thinly and set them aside in a bowl.
Using an electric mixer, beat the eggs with the sugar until they are fluffy and pale.
Continue to mix, adding the grated zest of an unwaxed lemon, the Greek yogurt, and the vegetable oil.
Then gradually add the sifted flour with the baking powder. Gently incorporate it without creating lumps.
Line the cake pan with parchment paper (or grease and flour it) and pour in the mixture (1).
Now add the pear slices, inserting them into the batter and arranging them in a radial pattern or as you prefer.
Finally, sprinkle the top with brown sugar mixed with ginger (2).
Bake the cake in a static oven at 350°F for about 40 minutes. Always do the toothpick test before turning off the oven to ensure it’s dry in the center, as cooking times vary between ovens.
After removing from the oven, let the cake cool completely before slicing and serving.
The pear and yogurt cake is ready, soft and fragrant, perfect for any occasion!
Tips and Variations
You can omit the ginger or replace it with cinnamon.
Use ripe but firm and consistent pears. You can choose the variety you prefer; in this case, I used Santa Maria pears from Emilia Romagna.
You can use Greek yogurt with 2 or 5% fat. Do not replace it with regular yogurt as it would completely change the texture of the batter.
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