Pear Cake Recipe
This post may contain affiliate links. Please read our disclosure policy.
This pear cake is a simple, moist dessert that tastes incredible at breakfast or as an afternoon tea cake. Use up fresh pears in this easy, 1-hour Italian dessert. It’s sure to become a family favorite!
Love these easy Italian cakes? Don’t miss my authentic recipes for Italian Apple Cake and Italian Cream Crumb Cake.
Quick Look: Pear Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 8 people
- Dietary Info: Vegetarian; can be made Gluten Free and Dairy Free
- Method: Oven Baked
- Technique: Beat eggs and sugar until fluffy, then stir in wet ingredients. Sift in dry ingredients, stir gently, and incorporate cubed pears. Bake, cool, and serve.
- Flavor & Texture: This pear cake has a moist, fluffy texture, rich golden brown crust, and incredible flavor from the juicy pears. It’s sure to be a favorite!
Why You’ll Love This Family Favorite Recipe
My mamma would pick ripe pears straight from the tree in Oristano, Sardegna, and turn them into this simple pear cake, ‘torta di pere’. It’s one of those recipes that tastes like home to me, rustic, tender, and made with amore.
After just one bite, you’ll be surprised how distinct the flavors are in this moist pear cake. We love its soft, tender texture and the chunks of fresh, sweet pear. It’s a cake that’s lightly sweetened, but will satisfy any sweet tooth craving!
Try pairing this cake with our creamy vanilla sauce or strawberry sauce for an indulgent treat.
Made With Amore,
“A perfect recipe. This cake is moist and delicious, and not overly sweet. The recipe is easy and straightforward…Never disappoints!”
– Michael
Table of Contents
Simple Ingredients
I recommend using the best quality ingredients for this super simple cake. Here’s the key ingredients you need before you get baking!
- Fresh Pears: I find the best pears are firm ones that aren’t overripe. Choose varieties such as Bosc, Anjou, or Bartlett for best results. Use up extra pears in my pear gorgonzola salad or pear frangipane tart.
- Baking Powder: This is the leavening agent that makes the cake rise. Just be sure that you’re not using baking soda!
- Whole Milk Yogurt: Many Italian cakes are made with yogurt, as it adds moisture and richness without weighing it down. After making my lemon olive oil cake and orange olive oil cake, I’ve discovered that a cake made with yogurt is always soft, moist, and absolutely delicious! (Sour cream works as a substitute, too!)
- Eggs: Ensure the eggs, along with the rest of the ingredients, are at room temperature to help the batter incorporate smoothly. (Warm up the eggs quickly by submerging them in a bowl of hot tap water for 5-10 minutes.)
- Powdered Sugar: You’ll rarely see heavy frostings on traditional Italian desserts. All you need to decorate this simple cake is a dusting of powdered sugar, just like I do for my flourless Italian almond cake.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten-Free Option: Use King Arthur measure-for-measure flour (or your favorite brand) and it will turn out delicious!
- Can I use low-fat yogurt? Low-fat dairy products are often filled with “junk” to stabilize the texture. As long as the brand doesn’t have any fillers, it will work fine. I recommend Chobani nonfat yogurt as an alternative.
- Brown Sugar Variation: Use half brown sugar and half white sugar to add a little extra richness. I’ve tried this and it changes the taste a bit, but I like it!
- Spiced Apple Version: This cake is simple and pure without the addition of any spices (I prefer it this way), but if you want to try adding spices, add 1-2 teaspoons of either cinnamon, cardamom, or allspice.
How to Make Pear Cake
The secret to this recipe is beating the eggs and sugar for a couple of minutes with a stand mixer to ensure a light texture. The batter includes yogurt to guarantee a moist texture every time. Best of all, there’s no need to peel the pears before adding them to the cake!
In a few easy steps, you’ll be making this easy Italian pear cake recipe that stands out from the rest! Scroll to the bottom of the post for the full instructions in the recipe card.
- Place the room-temperature eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment.
- Beat for 1-2 minutes on medium speed until it’s thick, fluffy, and pale. This is essential to creating a light and airy texture in the cake.
- Gently stir in the melted and cooled butter, yogurt, and vanilla extract by hand with a fork or spatula until combined. (Using the mixer for this would knock out too much air!)
- Whisk the flour, baking powder, and salt together in a medium bowl, then sift the dry ingredients into the beaten egg mixture.
- Gently stir with a spatula to incorporate the dry ingredients, ensuring there are no pockets of flour.
- Chop the pears into 1-inch or smaller cubes.
- Carefully fold the cubed pears into the batter.
- Spread the batter in a 9.5-inch or 10-inch springform pan that’s been lined with parchment paper. Ensure the top is level for even baking.
- Bake at 350°F for 50 minutes, or until a toothpick inserted into the center comes out clean, or it has an internal temperature of 200-212°F with a digital thermometer.
- Let the pear cake cool completely before slicing and serving. Enjoy this traditional Italian dessert at breakfast or at afternoon tea!
Pear Cake FAQs
I would recommend using fresh pears in this cake, as they have less moisture, but canned pears can work with the right prep. Make sure you drain them very well and gently pat them dry with a clean tea towel or paper towel to absorb excess moisture. Adding extra liquid to the cake will increase the cooking time and may make it turn out gummy, wet, or sticky.
Choose firm or slightly ripe fresh pears that are free from bruises (or trimmed to remove them). I’ve found that varieties such as Bosc, Anjou, or Bartlett work the best, as they hold their shape well when baked and are quite flavorful. Also, there’s no need to peel pears before baking them in a cake!
A 9.5-inch or 10-inch round pan works beautifully for this Italian pear cake. I find that using a springform pan with these dimensions works even better, as the loose bottom makes it easy to remove the cake. (I highly recommend using a cake lifter to easily and securely transfer this large and heavy cake from the pan to a serving platter!)
Pear cake is delicious either warm or cold; personally, I prefer to serve pear cake at room temperature. However, it’s important to let the pear cake cool completely before slicing and serving it to allow it to finish cooking and setting all the way through. Cutting it while it’s still warm from the oven is not recommended. Instead, warm up individual slices when you’re ready to serve it.
This cake is so delicious that I doubt it will last very long in your house! If it does, the best way to store it is on a tightly covered plate or cake carrier at room temperature for 3-5 days (checking every day for any signs of mold). You can refrigerate it for up to 1 week, or freeze it in a zip-top freezer bag or airtight container for up to 1 month.
Serving Suggestions
There’s lot of delicious ways to serve this pear cake with style! Although it’s not traditionally Italian, try it with a scoop of ice cream or whipped cream, a drizzle of caramel sauce from my steamed carrot puddings, or even a light cream cheese frosting. Add extra pear slices in a pattern on top, like in my Pear Frangipane Tart, for a pretty presentation.
Enjoy this cake at breakfast with hashbrown breakfast casserole or Italian spinach frittata, or serve it for afternoon tea with anginetti (Italian wedding cookies), Sicilian cannoli, or Italian S cookies.
My Pro Tips
Expert Tips
- It’s important to use room-temperature ingredients to ensure they incorporate smoothly. Warm up the eggs quickly by submerging them in a bowl of hot tap water for 5-10 minutes.
- Use either a 9.5-inch or 10-inch springform pan (affiliate) for best results. The tall sides help the cake rise high, and the loose bottom makes it easy to take the cake out and put on a serving platter.
- Be careful not to have too much moisture in the cake. Adding too many pears or using canned pears without draining and patting them dry first will introduce too much moisture, causing the cake to be gummy or sticky.
- Use a cake lifter (a huge round metal spatula) to easily move this heavy cake from the springform pan to a serving plate.
More Authentic Italian Cakes You’ll Love
💙 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.
Pear Cake Recipe
Ingredients
- 1¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk yogurt
- ½ cup butter, melted and cooled
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large, firm Bosc, Bartlett, or Anjou pears, or 4 small ones, cut into 1-inch cubes
- powdered sugar, for dusting
- freshly whipped heavy cream, for serving, if desired
Instructions
- Preheat the oven to 350°F. Line a 9.5-inch or 10-inch round baking pan (preferably a springform pan) with parchment paper, or spray with cooking spray.
- Place the sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 1-2 minutes, or until the mixture is thick, fluffy, and pale. (You can also use a hand mixer with a large bowl.)
- Gently stir in the yogurt, butter, and vanilla extract, using a fork or spatula to combine it until smooth. (Using the electric mixer for this stage will knock too much air out of the mixture.)
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt), then sift them into the egg mixture. Stir gently until well combined.
- Add the cubed pears and mix gently, then pour the batter into the prepared pan. Level the top with the spatula for an even bake.
- Bake at 350°F for 50 minutes, or until a toothpick comes out clean and the cake has an internal temperature of at least 200°F and up to 212°F. If the cake starts to brown too much on the top during the last 10 minutes of cooking, tent it with foil.
- Let the cake cool completely on a wire rack to allow it to set completely.
- Before serving, dust the cake with powdered sugar. Slice and enjoy with freshly whipped cream or ice cream if desired.
Notes
- It’s important to use room-temperature ingredients to ensure they incorporate smoothly. Warm up the eggs quickly by submerging them in a bowl of hot tap water for 5-10 minutes.
- Use either a 9.5-inch or 10-inch springform pan (affiliate) for best results. The tall sides help the cake rise high, and the loose bottom makes it easy to take the cake out and put on a serving platter.
- Be careful not to have too much moisture in the cake. Adding too many pears or using canned pears without draining and patting them dry first will introduce too much moisture, causing the cake to be gummy or sticky.
- Use a cake lifter (a huge round metal spatula) to easily move this heavy cake from the springform pan to a serving plate.
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! 🍐💛