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.
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3 Responses to Italian Pear Cake

  1. Old NFO says:

    Never been a fan of them. My grandmother made a stringy sharp tasting one…

  2. Donna says:


  3. Tina says:

    Jim – Stringy? Egads!

    Donna – I think it would be good with peaches too!

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