Italian Pear Cake

This Italian Pear Cake would be a light ending to a decadent meal, or incentive to roll out of bed in the morning for a slice and a cup of hot coffee. I’m a big fan of one pan, no frosting, fruit studded cakes, and this one does not disappoint!

• 1 1/2 cups flour
• 1/ cup + 1 1/2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/ teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar + 2 tablespoons divided
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup mascarpone cheese – room temperature*
• 2 1/2 tablespoons vegetable oil
• 2 pears, peeled – one chopped, one sliced

* If you can’t find mascarpone in your local market, you can substitute 1/2 cup ricotta and 1/2 cup cream cheese – both room temperature.

1. Preheat oven to 340º, grease and flour a 9″ cake pan, set aside.
2. In a small bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
3. In a large bowl, beat sugar and eggs until creamy, then add vanilla and mascarpone. Mix in dry ingredients, then add vegetable oil. Fold in chopped pears.
4. Pour batter into prepared pan. Arrange slices of pears on top, and sprinkle with remaining 2 tablespoons of granulated sugar. Bake for 45 to 60 minutes, test with a toothpick.