Easy Italian Pear Cake Recipe (Torta di Pere)
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Easy Italian Pear Cake Recipe (Torta di Pere), a simple moist dessert, breakfast or served as an afternoon tea cake. Made with creamy yogurt, luscious butter, and fresh pears this cake will soon become a family favorite!
You will also love these easy and simple cakes Chocolate Torte, Simple Italian Apple Cake (one bowl), Italian Crumble Cake Pastry Cream Filling, and my panettone recipe.
Why I love this Italian Pear Cake
Italian desserts are made with simple ingredients. They aren’t too sweet and make the perfect treat without the guilt. You will rarely see frosting or ice cream served with any true Italian cake. No judgments if you add them to this cake!
At most, there is a dusting of powdered sugar or cacao and a dollop of freshly whipped cream. This cake is fluffy, lightly sweetened, and sure to satisfy any sweet tooth craving. It is a simple and moist dessert that can’t be beaten!
Try pairing this with our creamy vanilla sauce or strawberry sauce!
Table of Contents
Simple Ingredients
I recommend using the best quality ingredients for this super simple cake.
- Fresh pears, (I find the best pears are Bosc pears, Anjou pears, or Barlett pears)
- All-purpose flour
- Baking powder (not baking soda!)
- Salt
- Granulated sugar
- Whole milk yogurt
- Melted butter
- Eggs, room temperature
- Vanilla extract
- Powdered sugar for dusting
- freshly whipped heavy cream, if desired
See the recipe card for quantities.
How To Make Pear Cake
If you want step-by-step photos for this fresh pear cake recipe.
A few key steps make this easy Italian pear cake recipe stand out from the rest!
- The first step in this cake recipe is whipping the eggs and sugar until a thick creamy consistency. I do this with an electric or stand mixer. This step creates a light and airy texture in the final product.
- Next, the melted (and cooled) butter adds a luxurious richness to the cake.
- Finally, the yogurt. You will find many Italian cakes with yogurt. When adding yogurt to cakes it adds an extra soft component without weighing it down too much. As a result, yogurt adds moisture and fat in the cake batter, making the cake extra moist. A cake baked with yogurt is never dry. It’s always so soft, moist, and absolutely delicious.
Here is the round 9″ spring form pan I love! BUY THIS ONE .
Variations
The first time you make this recipe try the original recipe! The next time you make it you can try one of these variations.
Cake variations
- Gluten-Free Option – If you are making this simple Italian apple cake gluten-free you can use this flour and it will turn out delicious!
- Low-fat yogurt – low-fat dairy products are often filled with “junk” to stabilize the texture. As long as the brand of non-fat yogurt doesn’t have any fillers it will work fine. One brand I recommend is Chobani nonfat yogurt as an alternative.
- Brown sugar – I love the idea of doing half-brown sugar and white sugar to add a little extra richness. I’ve tried this and it changes the taste a bit, but I like it!
- Sour Cream – you can substitute the same amount of sour cream for yogurt in this recipe.
- Warm Spices – This cake is simple and pure without the addition of any spices (I prefer it this way). If you like try adding cinnamon, cardamon, or allspice.
- Lemon juice – add 1 teaspoon of lemon juice to add a zing to the cake and complement the sweetness of the pears.
- Vegetable oil – You can add vegetable oil or any mild flavored oil in place of the butter in this pear cake recipe. You will still achieve a tender crumb. The oil makes the cake a little less dense and airier than when it is made with only butter. I’ve made it both ways and love them both equally!
You will also love these cake recipes: orange olive oil cake, Moist Chocolate Olive Oil Cake, Easy Carrot Cake Recipe, Best Ricotta Cake, and Easy Lemon Yogurt Loaf Cake.
Serving variations
- Try this delicious cake with a scoop of ice cream or whipped cream.
- Add caramel sauce for an extra indulgent twist.
- Make a light cream cheese frosting and spread it over the cooled cake.
- If you want to decorate the cake by adding extra pear slices in a pattern on top of the cake for a pretty presentation.
Any way you make or serve this easy pear cake recipe it is one that everyone is sure to love.
I would recommend fresh pears but if canned pears are what’s available to you then you can absolutely use those instead. Make sure you drain them well as adding extra liquid to baking proportions can throw off the texture or cooking time of the final product.
I like to use a springform pan so it is easy to remove the cake from the pan. You can use a regular 9.5/10-inch round pan as well.
I find the best pears are Bosc pears, Anjou pears, or Barlett pears.
Pears do not need to be peeled before baking or adding to this cake but you can if that is your preference.
What does yogurt do in a cake? Yogurt adds moisture and fat to a cake batter, making the cake moist. A cake baked with yogurt is never dry. It’s always so soft, moist, and absolutely delicious. Another bonus to adding yogurt to cakes is the acidity of the yogurt works with the baking powder to leaven the cake and make it extra tall and super fluffy. You don’t taste the yogurt at all! It simply serves as a secret weapon to add moistness and help your cake rise. Adding yogurt to this cake makes it an extra moist and great recipe!
Storage Instructions
This cake is so delicious that I doubt it will last very long in your house. But, if it does, the best way to store it is on a plate with a covering or in a storage container with a lid at room temperature (checking every day for any signs of mold) or in the fridge.
How to serve Italian pear cake
A little dollop of freshly whipped cream goes a long way and adds the perfect touch. In Italy, we don’t serve whipped cream with cake, but I thought…why not!
After just one bite you’ll be surprised how distinct the flavors are in this pear cake. We love its soft, tender texture, and the chunks of fresh, sweet pear. It’s a cake that will keep you wanting more!
Made with Amore, Elena
Cake pan recommendation
I like to use a springform pan so it is easy to take out the cake. You can use a regular 9.5/10-inch round pan as well. Make sure to let the cake cool completely after baking and before slicing.
It is worth the wait to let the cake set! This cake is even better the next day.
More Delicious Desserts for YOU
Traditional Italian Tiramisù (no alcohol)
Sweet Focaccia with Raspberries and Balsamic Glaze
Easy Almond Sponge Cake with Italian Cream
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Italian Pear Cake Recipe
Ingredients
- 3 large firm ripe pears, or 4 small (Bosc or Barlett), peeled and cut into pieces
- 2 cups all-purpose flour, 240 g
- 3 teaspoons baking powder, 14 g
- ¾ teaspoon kosher salt
- 1 ¼ cup granulated sugar, 200 g
- 1 cup whole milk yogurt
- ½ cup butter, 113 g, melted and cooled
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract, 2g
- Confectioner sugar for dusting
- freshly whipped heavy cream, if desired
Instructions
- Line a 9.5-inch round baking pan (springform pan or bundt pan) with parchment paper, or spray with cooking spray.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, with an electric mixer on medium speed, whip the sugar and eggs until you obtain a creamy and fluffy texture. You can also use a stand mixer with a large bowl.
- Stir in the yogurt, butter, and vanilla extract. Use a fork or spatula to combine until smooth (not the electric mixer).
- In a separate bowl mix the dry ingredients: flour, baking powder, and salt.
- Sift the dry ingredients into the wet mixture. Stir gently until well combined. Add the pears and mix gently. Pour the batter into the prepared pan. Bake for 50 minutes or until a toothpick comes out clean. If the cake starts to brown too much on the top tent the top with foil during the last 10 minutes of cooking.
- Let the cake cool on a wire rack. Before serving dust the cake with confectioner sugar. If desired, serve with freshly whipped cream, or ice cream.
Notes
- I like to use a springform pan
- TOP TIP: Use room temperature ingredients. This will make the cake tall and fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for my book group and it was a big hit. Thank you for this recipe. I will be making it again.
So happy our tried and true Italian cake made it to the book club table- what an honor. I am happy everyone loved it and that you will make it again!
So yummy. I added a pint of fresh raspberries and increased the vanilla to one teaspoon. Light, fluffy, and moist. I’ll be making it again.
Wow! Love the addition of raspberries, yumm! I am happy you loved this recipe.
The BEST!!!! I’ve made this with apples too but it’s better with pears. Either way super moist and YUMMY!!!
So good either way, I agree!
I just made this for the second time! It turned out so incredibly moist. This cake disappeared in minutes. The only alterations I made was that I added orange zest to the batter and baked it in a 9×13-inch pan lined with parchment paper as instructed. I love the technique of mixing the eggs and sugar together. That was new to me. Thank you so much for sharing this recipe! I’m glad I found you.
I love your addition of orange zest- yumm! I am happy you are here and I can’t wait for you to try so many other yummy recipes. I hope you are on my email list where I email the latest recipes to you. Enjoy!
I have made this cake 3 times and it is so moist and delicious and have had rave reviews over it. My cousin visiting from Wales (male) demanded I send him this recipe because he and his wife loved it so much!! I have never had much luck at baking (particularly cakes) but this is so easy to make and turns out exquisite every time. Thank you so much for this recipe and I am now exploring your other recipes as well. Pretty sure I’ll have to rein it in or I will be having to go on a diet soon!
This made me smile so much, thank you!!
Three times already, and rave reviews… I love hearing that! And the fact that your cousin from Wales requested the recipe, that’s the ultimate compliment 😊
I’m especially happy it’s been such a success for you, even if baking hasn’t always been your thing. That’s exactly why I love sharing recipes like this, simple, reliable, and always delicious.
Thank you for trusting my recipes and for being here… and don’t worry, a little extra cake is always worth it 😉💛 Mangia!
Wow what a delicious cake. I made it for our extended family of 8 for Easter here in Australia where pears are in season. Every one raved about how delicious it was, and it really was! Thank you for such a simple delicious cake recipe. This will be my go to from now on. Thank you!!
This makes me so happy to hear, thank you!!
I love that you made it for Easter with pears in season, that sounds absolutely perfect. There’s something so special about using what’s fresh around you, it always makes the recipe even better.
So glad it was a hit with your whole family, and that it’s earned a spot as your go-to. That truly means so much to me.
Sending a big hug to you in Australia 💛 Mangia!
Would walnuts or pecans taste good in this cake? I have a lot of both on hand that Im trying to find ways to use up.
Yes! That sounds fabulous! I would add 1 cup of chopped nuts to the batter. Enjoy!
I added 1 cup of chopped walnuts the first time I made this. It was good but I felt my walnuts were a little old and rancid. The boys in the house thought it was fantastic. I made it a second time and added pistachios to it and it was amazing!!! It was a bigger hit than the first one. 😃
This cake turned out beautifully! So light, fluffy, and delicious. Perfect for when you want something sweet, but not too sweet. Absolute perfection!
I’m trying the lemon ricotta cookies next… so excited!
This makes me so happy to hear!!
That’s exactly how I love this cake, light, fluffy, and just the right amount of sweetness. So glad it turned out beautifully for you.
And now the lemon ricotta cookies… you are going to love them! Soft, delicate, and full of that fresh lemon flavor.
Thank you so much for baking with me and sharing this, it truly means a lot. 💛 Mangia!
Hello again, thank you for replying to my comment/question. I’ve made another cake
( I was given a lot of pears). I’m wondering if this cake freezes well?
Yes! You can wrap tightly and freeze! I find that freezing in slices, works well and then I just, thaw a bit, and heat when I want a slice. Enjoy!
My husband loved this cake! I’m wondering, can you make muffins using this batter? If yes, how ling should they bake ?
Yes, you can absolutely make this batter into muffins—it works beautifully. Just divide the batter into a lined muffin tin, filling each about ¾ full.
Bake at 350°F (175°C) for about 18–25 minutes, or until a toothpick inserted in the center comes out clean. Start checking around the 18-minute mark since ovens can vary.
They turn out just as soft and delicious, perfect for individual servings. Let me know if you try them! 🍐💛