Super Easy Soft and Moist Italian Pear Cake
This Soft and Easy Pear Cake is incredibly fluffy and chock full of pears. With pears mixed into the batter and arranged on top in a pretty design, this pear cake makes wonderful use of this classic Autumnal fruit. While this pear cake is ideal for a dessert with a dollop of whipped cream or scoop of ice cream, it would also make a wonderful breakfast.
To make this pear cake, pears are thinly sliced before being mixed with lemon juice and brown sugar. Then, to make the batter, butter is beaten with brown sugar before mixing in the eggs, flour, baking powder, and milk until combined. After that, two-thirds of the sliced pears get folded into the batter before it is poured into a cake pan. Finally, the remaining pear slices are arranged on top and the cake is baked in the oven to golden perfection. This cake may become your go-to whenever you need a sweet recipe to use up an abundance of pears.
What is Pear Cake?
This pear cake comprises a classic white cake mixture and plenty of sliced pears. The result is a tender, fluffy cake, with a robust pear flavor. This cake has sliced pears incorporated into the batter and some pears arranged on top in a concentric design.
There are several types of pear cake with each one being quite distinct. For example, some pear cakes involve cooking the pears on the bottom of the cake so that when you flip the cake out, the pears will be on top. Meanwhile, others are baked in a bundt pan for a denser cake. This version is particularly good if you are looking for a fluffy cake that uses lots of ripe pears.
Pro Tips
- Choose pears that are ripe for the best flavor, but still hold their shape when sliced.
- Any type of pear would work well in this pear cake recipe, such as bartlett, anjou, or bosc.
- If you don’t have rum on hand, you could replace it with brandy or cognac.
- Line the cake tin with parchment paper to ensure it comes out of the pan easily.
- If you don’t have pears, you could easily replace them with apples.
- Make sure you mix the batter so that it is lump-free for the best results.
What to Serve with Pear Cake?
Slices of this pear cake can be served dusted with powdered sugar for added sweetness. Alternatively, it can be served with scoops of vanilla ice cream or freshly whipped cream for more decadence.
What Types of Pears Should I Use in Pear Cake?
Any type of pear works well in this pear cake recipe, whether it is Bosc, Anjou, or Bartlett. Just make sure that they are ripe but still sliceable without them turning into mush.
Can I Make Pear Cake Dairy-Free?
Yes, you definitely could! Simply replace the butter and milk with plant-based butter and your favorite plant-based milk such as almond milk or soy milk.
How Can I Tell the Pear Cake is Baked?
It may be a little more difficult to tell when this pear cake is baked than in the case of other cakes because the pears add more moisture. You will know the cake is baked when an inserted skewer comes out cleanly or with a few drier crumbs.
How to Store Pear Cake
If you need to store this pear cake for a while, it is best stored in the fridge due to the high quantity of pears. Simply cover it tightly with plastic wrap and place it in the fridge where it should keep for up to 5 or 6 days in the fridge. Otherwise, it should keep at room temperature for 2 to 3 days.
Ingredients
How to Make Italian Pear Cake
Peel the pears, remove the seeds, and slice them.
Peel the pears, remove the seeds, and slice them.
Place them in a bowl and stir them with 50g of the brown sugar, rum, and lemon juice.
Place them in a bowl and stir them with 50g of the brown sugar, rum, and lemon juice.
In a large bowl, beat the butter with the remaining brown sugar until creamy.
In a large bowl, beat the butter with the remaining brown sugar until creamy.
Beat in the eggs.
Beat in the eggs.
Beat in the flour and baking powder until combined.
Beat in the flour and baking powder until combined.
Mix in the milk until a homogeneous mixture is formed.
Mix in the milk until a homogeneous mixture is formed.
Fold in two-thirds of the pear slices.
Fold in two-thirds of the pear slices.
Pour the cake batter into a parchment-lined baking tin and smooth the top.
Pour the cake batter into a parchment-lined baking tin and smooth the top.
Arrange the remaining pear slices on top in a circular design and sprinkle it with more brown sugar. Bake it in a 180 C (350 F) oven for 45 minutes.
Arrange the remaining pear slices on top in a circular design and sprinkle it with more brown sugar. Bake it in a 180 C (350 F) oven for 45 minutes.
Once cooled, cut the cake in slices, and serve!
Once cooled, cut the cake in slices, and serve!
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