Italian Pear Cake

We were spoiled by spring-like days of temperatures in the mid-sixties, until the thermometer dropped thirty degrees. I took that as a sign to turn on the oven and bake something! I had a couple of stray pears in the fruit bowl, and decided a pear cake would fit the bill. 

• 1 1/2 cups flour
• 5 1/2 tablespoons cornstarch
• 1 tablespoon + 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1 cup mascarpone
• 2 1/2 tablespoons vegetable oil
• 2 pears, peeled and cored – one sliced, one cut into chunks
• 2 tablespoons granulated sugar – for sprinkling

1. Preheat oven to 340º, grease a 9″ springform pan.
2. In a medium bowl, whisk flour, cornstarch, baking powder, and salt – set aside.
3. In the bowl of an electric mixer, beat sugar and eggs until creamy. Add vanilla and mascarpone, mix until smooth.
4. With a wooden spoon, stir in flour mixture, then add oil, stirring until well combined.
5. Fold in pear chunks, spoon into pan, and top with pear slices. Sprinkle with 2 tablespoons sugar, and bake for 50 to 60 minutes, testing with a toothpick.