Easy Italian Pear Cake

Pear Cake, or Torta di pere , is an Italian classic for seasonal fall and winter baking. The tender citrus-scented cake is topped with honey-sweet pears. It’s easy to make, and thanks to the tangy Greek yogurt and fruity olive oil, the cake stays moist and fluffy for several days.

Photo Credits: Mark Beahm

Like many Italian cakes, pear cake is simple to make, requiring no special equipment or ingredients. Whipping the eggs and sugar forms the basic structure of the cake, trapping tiny air bubbles, which expand during baking into a light and fluffy cake.

Many recipes call for dicing the pears and incorporating them into the batter, the same way we make our Italian Apple Olive Oil Cake . I prefer to arrange thin pear wedges on top of the batter before baking. I find the cake bakes more evenly, and I love the show-stopping appearance—like a rustic version of a French Pear Tart .

Torta di Pere serves as a comforting dessert after a fall dinner or rustic snacking cake with a hot cup of coffee, but it’s not overly sweet, so you could even sneak a slice for breakfast.

1. What’s in Pear Cake?
2. Best Pears for Baking
3. How to Make Pear Cake
4. Ways to Mix it Up
5. What to Serve with Pear Cake
6. More Italian Cake Recipes
7. Pear Cake Recipe

What’s in Pear Cake?

The Mediterranean baking staples, olive oil and Greek yogurt, give this Italian pear cake a soft and flavorful texture. Choose ripe but firm pears that keep their shape during baking. Here’s what else you’ll need:

• Pears: Not as popular as apples but equally rewarding, pears are aromatic and honey-sweet, with flesh that becomes buttery tender in the oven (same goes for poached pears !). My favorite variety for this recipe are Bosc or Conference pears.
• All-purpose flour: All-purpose flour provides the structure for the cake. You can substitute it with an equal amount of one-to-one gluten-free flour.
• Baking powder: The leavening agent makes the cake rise, and lends an airy and fluffy texture.
• Salt: Even desserts benefit from a pinch of salt, bringing out the flavors and preventing a bland cake.
• Eggs: Eggs are another structure builder. Whipping them with the sugar helps achieve this cake’s fluffy texture.
• Granulated sugar: Sugar sweetens the cake and makes it soft and tender.
• Citrus zest: I like to use both lemon and orange zest, but you could choose one or the other. My favorite way is to use a microplane grater , which is an all-purpose kitchen tool that works well for garlic, cheese, and beyond. A zester or the smallest side of a box grater will also work. You can save them to juice, make vinaigrette , or snack on the orange while the cake is in the oven.
• Extra virgin olive oil: Olive oil gives this cake a soft crumb and fruity flavor. Use a smooth and buttery variety, like our Italian Nocellara .
• Greek yogurt: Greek yogurt provides a tangy flavor and adds moisture to the cake.
• Vanilla extract: Vanilla extract brings depth and caramel flavor that complements the pears.
• Powdered sugar: A dusting of powdered sugar makes for an easy and beautiful final presentation.

Best Pears for Baking

The best pears for baking are Conference or Bosc. They are firm even when ripe and hold their shape well during baking. They have a bold, honey flavor. Anjou and Concorde pears will also work well, but their flavor is more subdued.

Helpfully, Bosc and Conference pears become more yellow and bronze as they ripen. Pears are usually sold unripe. Let them ripen for a few days on the counter before baking with them. They should still be on the firmer side, or they may release too much juice or break down during baking. Softer, juicier pears are better for eating raw.

How to Make Pear Cake

While this Italian pear cake requires just 20 minutes of hands-on time, plan on making it at least 2 hours before serving. I like to arrange the pear wedges in a circle on top of the batter, but you don’t have to be so precise. Here are the steps:

• Get ready. Preheat the oven to 350°F. Grease a 9-inch springform pan to prevent sticking. Peel, core, and slice 2 large pears into thin wedges. Zest one orange and one lemon.
• Combine the dry ingredients. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
• Beat the eggs. To a large bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, add 2 eggs, 1 cup granulated sugar, and the citrus zest. Beat on medium-high speed until pale and doubled in volume, about 3 minutes.
• Add the olive oil. While continuing to beat the eggs on medium-high speed, pour in 1/2 cup olive oil in a slow, steady stream.
• Add 1/2 cup Greek yogurt and 1 teaspoon vanilla extract. Switch to a rubber spatula to gently mix until incorporated.
• Fold in the dry ingredients. Add the flour mixture and carefully fold with the rubber spatula until combined and no dry lumps of flour remain, making sure to scrape the bottom and sides of the bowl.
• Assemble the cake. Pour the batter into the prepared pan and smooth the top. Arrange pear wedges on the top of the cake.
• Bake and cool. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.
• Serve. Run a butter knife around the edges of the cake. Release the spring and remove the outer ring. Transfer the cake to a serving place and dust it with powdered sugar. Slice and serve.

Ways to Mix it Up

A classic is classic for a reason, but that doesn’t mean you can’t try new combinations of Torta di Pere. Here are a few variations and substitutions on this pear cake you can try:

• Almond Pear Cake: Almond and pear are a classic combination. To make this an almond pear cake, substitute 1/4 cup of all-purpose flour with 1/4 cup almond flour, swap the vanilla extract for 1/4 teaspoon almond extract, and sprinkle 1/4 cup flaked almonds over the top of the cake before baking.
• Apple Cake: You can follow our Italian Apple Cake recipe, or simply substitute the pears here with 1 pound of apples, peeled, cored, and sliced into thin wedges.
• Mascarpone Pear Cake: For a richer cake, substitute the Greek yogurt with mascarpone cheese. Let the mascarpone soften to room temperature and whip it for 30 seconds to 1 minute before adding it to the batter in step 5.
• Spiced Pear Cake: Add warming notes with either 3/4 teaspoon ground cardamom, 1 teaspoon ground cinnamon, grated 1-inch knob of fresh ginger, or 1 teaspoon ras el hanout (which will give the cake a savory note).

What to Serve with Pear Cake

Aside from the classic cup of coffee or espresso, try serving a slice of Italian pear cake with spicy and refreshing Lemon Ginger Tea . If you don’t mind caffeine, the bitter and refreshing notes of Arabic Black Tea with Mint would also pair well. Or, for a festive holiday dinner party, try a hot glass of Mulled Wine .

I like to serve slices with a simple dusting of powdered sugar, but sometimes I opt for a dollop of vanilla yogurt or scoop of vanilla ice cream when I want to indulge.

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Ingredients1x2x3x

• ▢ 2 cups (240g) all purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon kosher salt
• ▢ 2 large eggs
• ▢ 1 cup (200g) granulated sugar
• ▢ 1 lemon, zested
• ▢ 1 orange, zested
• ▢ 1/2 cup (120ml) extra virgin olive oil, plus more for greasing
• ▢ 1/2 cup (113g) whole milk Greek yogurt
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large pears (about 1 pound), peeled, cored, and sliced into thin wedges
• ▢ Powdered sugar, for dusting

Instructions

• Get ready. Preheat the oven to 350°F. Grease a 9-inch springform pan to prevent sticking.
• Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
• Beat the eggs. In a large bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and citrus zest on medium-high speed until pale and doubled in volume, about 3 minutes.
• Add the olive oil. While continuing to beat the eggs on medium-high speed, pour in the olive oil in a slow, steady stream.
• Add the Greek yogurt and vanilla. Switch to a rubber spatula to gently mix until incorporated.
• Fold in the dry ingredients. Add the flour mixture and carefully fold with the rubber spatula until combined and no dry lumps of flour remain, making sure to scrape the bottom and sides of the bowl.
• Bake. Pour the batter into the prepared pan and smooth the top. Arrange the pear wedges on the top of the cake. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Cool. Let the cake cool in the pan on a wire rack for 30 minutes.
• Serve. Run a butter knife around the edges of the cake. Release the spring and remove the outer ring. Transfer the cake to a serving place and dust it with powdered sugar. Slice and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• For a gluten free version: Substitute with an equal amount of one-to-one gluten-free flour.
• For an Almond Pear Cake: Substitute 1/4 cup of all-purpose flour with 1/4 cup almond flour. Swap the vanilla extract for 1/4 teaspoon almond extract, and sprinkle 1/4 cup flaked almonds over the top of the cake before baking.

Nutrition

Try Our Buttery-Smooth Italian Olive Oil

Perfect for baking, this hand-picked cold extracted Extra Virgin Olive Oil is made from 100% Nocellara del Belice Sicilian olives.

Pear Cake

Ingredients

• 2 cups (240g) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 cup (200g) granulated sugar
• 1 lemon, zested
• 1 orange, zested
• 1/2 cup (120ml) extra virgin olive oil, plus more for greasing
• 1/2 cup (113g) whole milk Greek yogurt
• 1 teaspoon vanilla extract
• 2 large pears (about 1 pound), peeled, cored, and sliced into thin wedges
• Powdered sugar, for dusting

Instructions

• Get ready. Preheat the oven to 350°F. Grease a 9-inch springform pan to prevent sticking.
• Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
• Beat the eggs. In a large bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and citrus zest on medium-high speed until pale and doubled in volume, about 3 minutes.
• Add the olive oil. While continuing to beat the eggs on medium-high speed, pour in the olive oil in a slow, steady stream.
• Add the Greek yogurt and vanilla. Switch to a rubber spatula to gently mix until incorporated.
• Fold in the dry ingredients. Add the flour mixture and carefully fold with the rubber spatula until combined and no dry lumps of flour remain, making sure to scrape the bottom and sides of the bowl.
• Bake. Pour the batter into the prepared pan and smooth the top. Arrange the pear wedges on the top of the cake. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Cool. Let the cake cool in the pan on a wire rack for 30 minutes.
• Serve. Run a butter knife around the edges of the cake. Release the spring and remove the outer ring. Transfer the cake to a serving place and dust it with powdered sugar. Slice and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• For a gluten free version: Substitute with an equal amount of one-to-one gluten-free flour.
• For an Almond Pear Cake: Substitute 1/4 cup of all-purpose flour with 1/4 cup almond flour. Swap the vanilla extract for 1/4 teaspoon almond extract, and sprinkle 1/4 cup flaked almonds over the top of the cake before baking.

Nutrition

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