Pear Cake

Name: Pear Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Bartlett pears 1.7 lbs; Type 00 flour Approximately 1 3/4 cups (rounded; using 125 g per cup) 1.8 cups; Brown sugar ¾ cup; Butter very soft ½ cup; Eggs (about 2 medium eggs) 4 oz; Whole milk ½ cup; Rum 1 tbsp; Lemon juice ½; Baking powder 2 tsp; Powdered sugar to taste; Cinnamon powder to taste

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491

Calories per serving

Energy Kcal 491
Carbohydrates g 69.7
of which sugars g 41
Protein g 7.6
Fats g 19.6
of which saturated fat g 10.78
Fiber g 4
Cholesterol mg 120
Sodium mg 48

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

Pear cake is that kind of treat that just pulls everyone to the table, especially when it gets cold and you’re craving something moist and sweet with a warm vibe. In Italy, this pear cake—called torta di pere—pops up in kitchens everywhere during winter. Folks mix ripe pears with a touch of cinnamon for extra coziness. And you know what? It’s got this tender crumb that’s almost melting around the juicy fruit, leaving just enough spice to keep things interesting.

Some people go for a classic easy pear cake recipe, while others toss in ricotta for a richer bite, or maybe a handful of chopped nuts for a bit of crunch. There’s even a habit of adding chocolate, which takes it from homey to a real treat. Truthfully, it all works. Pairing pears with cinnamon feels so right, much like Italian apple cake, but with a softer, more delicate fruit flavor.

A slice of moist pear cake with a cup of coffee or tea? Can't go wrong. It’s a go-to snack in many Italian homes. People say the secret to a really really good homemade pear cake is to use the best pears you can find and mix everything with a bit of patience—and maybe a little love.

The smell of this cake baking is pure comfort. Seriously good. It fills your space with sweet, aromatic hints of fruit and spice that make it tough to wait for a taste. Families sometimes swap in other ingredients, like hazelnuts or a spoonful of that pear-and-cinnamon jam locals love on toast. And here's the thing, no matter how you spin it, this simple pear cake is meant for sharing. It disappears fast, especially when it’s still a little warm from the oven.

It’s the kind of food that doesn’t try too hard but always makes folks happy. A true Italian winter dessert that’s as much about memories as flavor. For sure.

INGREDIENTS

491

Calories per serving

Ingredients for an 8 2/3-inch springform pan: Bartlett pears 1.7 lbs (760 g); Type 00 flour 1.8 cups (225 g) - Approximately 1 3/4 cups (rounded; using 125 g per cup); Brown sugar ¾ cup (170 g); Butter ½ cup (120 g) - very soft; Eggs 4 oz (110 g) - (about 2 medium eggs); Whole milk ½ cup (100 g); Rum 1 tbsp (15 g); Lemon juice ½; Baking powder 2 tsp (8 g)

for dusting: Powdered sugar to taste; Cinnamon powder to taste

Preparation

How to prepare Pear Cake

To prepare the pear cake, wash the pears and dry them. Then, without peeling them, remove the stem and base (1-2), halve them and remove the core with a small knife 3.

Slice them thinly (less than 3/16 inch) 4. In a bowl combine the sliced pears and 1/4 cup (about 50 g) brown sugar 5. Squeeze the juice of half a lemon 6.

Coat the pear slices with the lemon juice 7. Mix and add the rum 8, then set aside. Move on to the batter: in a bowl pour 1/2 cup (about 100 g) brown sugar and add very soft butter 9.

Beat with the electric beaters 10 for a couple of minutes, then add the eggs one at a time (11-12).

Add the sifted flour and baking powder to the bowl (13-14), then continue mixing with the beaters 15.

When the flour and baking powder are almost completely absorbed, pour in the milk 16. Continue beating to obtain a smooth, lump-free batter 17. Reserve 1/3 of the pears and set them aside 18;

fold the remaining 2/3 of the pears into the batter and mix (19-20). Butter an 8 2/3-inch springform pan (8 2/3 in ≈ 22 cm) about 2.56 inches (6.5 cm) high and pour in the batter 21.

Decorate with the reserved pear slices (22-23); sprinkle the surface with the remaining brown sugar (about 1 1/2 tbsp — 20 g) and bake in a preheated conventional oven at 356°F (center rack) for 30 minutes. Then, without opening the oven, continue baking for another 30 minutes using the convection (fan) setting, again at 356°F. Remove the pear cake from the oven 24 and let it cool completely before removing it from the pan.