Italian Pear Cake Recipe

5 from 85 votes

Easy Italian pear cake, a simple moist cake that is perfect for breakfast, dessert, or served as an afternoon tea cake. Made with creamy yogurt, butter, and fresh pears all in one bowl. This cake will be a hit with all your family and friends!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Italian

Keyword: pear cake

Servings: servings

Author: Elena Davis

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