An easy Italian pear cake is the perfect pairing with a cup of cocoa for breakfast or snack time. This cake is made with sweet and creamy mascarpone cheese and fresh pears, baked until tender and juicy. It’s guaranteed to put a smile on your face!
Pears are such underrated Autumn fruits, but we’re going to change that with this Italian Pear Cake! This delicious cake is going to put pears front and center this season. It has exceptionally tender crumbs thanks to the addition of mascarpone.
If you love pears as I do, let me tell you they are delicious in smoothies and sandwiches too. If you have a couple of overripe pears, throw them into a Pear Smoothie for breakfast. Then pack this Prosciutto and Pear Panini for lunch, it has the perfect savory-sweet taste. And then don’t forget a slice of this Italian Pear Cake for dessert.
How to make pear cake recipe with mascarpone
What type of pear is best for baking?
Anjou and Bosc are best for baking because they are firm, crisp and won’t fall apart when cooked. However, in a pinch, you can use Bartlett pear, make sure they are ripe but firm.
In general, you should bake this pear cake with the type of pear you love to eat so you can truly enjoy it.
- Start by dicing and slicing the pears. You’ll use the diced pears inside the cake batter and the sliced pears will be added on top.
- Mix the wet ingredients and the dry ingredients into two separate mixing bowls before combining them together.
- Once the cake batter is formed, fold in the diced pears.
- Make sure to brush the cake pan with some melted butter before adding the cake batter. Arrange the sliced pears on top, brush pear with reserved butter so they don’t dry out in the oven and sprinkle reserved sugar on top for shine.
- Bake it at 350°F for 45 minutes.
- Allow it to cool completely before unmolding from the cake pan.
What pan to bake pear cake in?
Use a 9″ springform pan to bake this cake in so you can remove it from the pan easily. If you don’t have a springform cake pan, you could use a regular 9″ cake pan, or even an 8″ cake pan.
Make sure to butter and line the pan with parchment paper so the cake doesn’t stick.
If using a small size pan, you may need to increase the baking time, about 5 – 10 minutes.
Check doneness 5 minutes before the cake is supposed to finish baking to ensure you don’t over-bake since oven temperature can vary.
How do you prepare pears for baking?
Should you peel pears?
For eating you should leave the skin on since pear skin has a lot of nutrients. However, when baking, I like to peel pears for a more uniform texture whether it’s for this Italian pear cake, a pear tart, or even a pear bread pudding. But if you don’t peel the pears, the treats would be just as delicious.
How do you core a pear without a corer?
You don’t need a corer to core apples and pears. Just cut the pear in half and use a melon baller or a teaspoon to scoop out the core. Alternately, quarter the pear and use a knife to cut a notch to remove the core. I use the knife method because it’s one less equipment to clean.
More easy cakes
This Italian pear cake may sound fancy but it’s actually super easy to make. I think of it as a simple coffee cake without streusel. You can serve it for breakfast with coffee as well as for dessert with a dreamy homemade hot chocolate. Who doesn’t love a double-duty cake like that? Here are even more easy cakes for you to love this Fall:
- Pumpkin Apple Spice Bundt Cake
- Cardamom Apple Coffee Cake
- Banana Coffee Cake
- Brown Sugar Cinnamon Bundt Cake
- Tangerine Olive Oil Cake
- Cinnamon Ripple Sweet Potato Bundt Cake
Italian pear cake
- 1 ¼ cup all-purpose flour
- ⅔ cup granulated sugar, divided
- ½ teaspoon kosher salt
- 1 ¼ teaspoon baking powder
- 3 oz unsalted butter, melted, divided
- 8 oz mascarpone, room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 small pears, ripe but firm
- Preheat the oven to 350°F.
- Peel the pears. Dice one pear into bite-size cubes and cut the second one into ⅛” slices. Set aside.
- Melt butter in the microwave for 30 - 40 seconds. Brush a 9” springform cake pan with some melted butter. Reserve about 1 teaspoon to brush on the pears later.
- Add the remaining melted butter to a medium mixing bowl along with mascarpone, eggs, and vanilla extract. Beat with a whisk until smooth.
- In a small mixing bowl, add flour, baking powder, salt, and sugar. Reserve about 1 teaspoon of sugar to sprinkle on top later. Mix the dry ingredients together with a whisk until evenly distributed.
- Add the dry ingredient mixture to the wet ingredient in the medium mixing bowl and fold with a spatula until combined. Fold the diced pears into the batter.
- Transfer cake batter into the prepared cake pan, use the spatula to flatten the top down. Add sliced pears on the top. Brush pears with the reserved butter and sprinkle the reserved sugar over the top.
- Bake for 45 minutes until the top is light brown and an inserted toothpick in the middle comes out clean with just a few crumbs on it.
- Allow cake to cool completely before unmolding from the cake pan.