Classic Italian Pear Cake Recipe

Italian Pear Cake (Torta di Pera) is tender, lightly lemon-scented, and softly flavored with vanilla. It’s wonderful on its own for breakfast or brunch, and equally delicious served warm with a scoop of mascarpone ice cream or a spoonful of whipped cream.

Add this classic Italian cake to your baking rotation—it’s simple to make and always a crowd-pleaser.

Like other classic Italian cakes—such as Italian carrot cake, lemon cake, and almond cake—this Italian Pear Cake is straightforward but full of flavor. The combination of lemon zest and vanilla complements the pears, producing a delicate, aromatic crumb that’s perfect any time of day.

Why you’ll love this recipe

• Moist and tender – using light olive oil instead of butter creates a delicate crumb and keeps the cake beautifully soft.
• Balanced flavor – lemon zest and vanilla add a fresh, warm aroma that enhances the sweetness of the pears without overpowering them.
• Comforting and classic – this is a traditional Italian-style cake that pairs perfectly with an espresso or cappuccino.
• Versatile – serve it for breakfast, afternoon tea, or as a simple dessert with cream or ice cream.

Ingredients

• Pears – choose ripe but still firm pears. Four medium pears are typical for this cake.
• Light olive oil – use a mild-flavored olive oil so it doesn’t compete with the fruit and citrus.
• Sugar – white granulated or caster sugar works well.
• Eggs – large eggs.
• Vanilla extract – use pure vanilla for best flavor.
• Lemon zest – finely grated zest of one lemon; avoid the bitter pith.
• Whole milk – a small amount to give tenderness and moisture.
• All-purpose flour – plain flour works for the structure of the cake.
• Baking powder and a pinch of salt – for lift and balance.

Instructions

Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) round cake pan (a pan about 3 inches deep works well) and, if you prefer, line the base for easy removal. Sift or whisk together the flour, baking powder, and salt.

Allow the cake to rest for about 5 minutes in the pan, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Substitutions

• Lemon zest – substitute ½ teaspoon lemon extract or lemon oil if you prefer.
• Vanilla – use vanilla bean paste or scraped vanilla seeds for more depth.
• Olive oil – mild grapeseed or sunflower oil can be used if you don’t have light olive oil.

Variations

• Add warming spices such as cinnamon, cardamom, or allspice for an autumnal twist.
• Replace half the granulated sugar with light brown sugar for a deeper, caramelized flavor.
• Swap pears for tart apples if you’d like a different fruit variation.

Equipment

A stand mixer makes the job easiest, but a hand mixer or vigorous whisking by hand will work too. You’ll also need measuring cups or a kitchen scale, mixing bowls, spatulas, and an 8-inch (20 cm) round cake pan.

Storage

This cake is best the day it’s baked. Store at room temperature in an airtight container for up to one day in a cool, dry kitchen. For longer storage, refrigerate the cake for up to 4–5 days. If your climate is hot and humid, refrigerate promptly to prevent spoilage.

Top tips

• Use ripe but firm pears to avoid over-soft fruit during baking.
• Preheat your oven and know how it behaves—oven temperatures can vary, so check the cake toward the end of the baking time.
• Measure flour accurately—fluff it, spoon gently into the cup, and level off, or use a kitchen scale.
• Bring ingredients to room temperature for an even batter and better texture.
• When beating the oil, sugar, eggs, and vanilla, aim for a thick, pale consistency; this helps the cake rise and gives a tender crumb.
• Check doneness under the pears, as the cake will be least cooked there; insert a skewer sideways under a pear if needed.

FAQ

Serving Suggestions

Serve the cake as a simple dessert after a savory meal, or slice it for breakfast with coffee. Top slices with mascarpone cream, pastry cream, or vanilla ice cream for a more indulgent dessert.

Related Recipes

Stewed pears; Red wine poached pears.

Italian Pear Cake Recipe

A lemon-scented Italian pear cake that’s easy to make and perfect for breakfast or dessert. Brimming with fresh pears, it’s delicious on its own or served with cream or ice cream.

Ingredients (serves about 10)

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• ½ cup (125 ml) light olive oil
• ¾ cup (150 g) white granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 pears, peeled and prepared (2 diced, 2 sliced)
• ⅓ cup (80 ml) whole milk
• Finely grated zest of one lemon (or ½ teaspoon lemon extract)

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan and optionally line the base.
2. Sift or whisk together flour, baking powder, and salt.
3. Peel, halve, and core pears. Dice two pears, and thinly slice the remaining halves for the top.
4. In a mixer bowl, whisk oil, sugar, eggs, and vanilla until thick and pale.
5. Add lemon zest and milk, whisking gently until combined.
6. Fold the flour mixture in on low speed until just combined, then beat briefly to smooth the batter.
7. Fold in the diced pears and transfer batter to the prepared pan.
8. Arrange pear slices on top and bake 60–70 minutes. Test with a skewer under the pears; it should come out clean or with a few moist crumbs.
9. Cool for 5 minutes in the pan, then turn out onto a rack. Serve warm or at room temperature.

Notes & Tips

• How to tell when the cake is done: it will start to pull away from the pan sides, the top will spring back when touched, and a skewer inserted under a pear should come out clean.
• A pleasant aroma from the oven is often a good indicator the cake is nearly finished baking.
• Adjust baking times according to your oven; results can vary slightly between ovens and pan depths.

Nutritional Estimate (per serving)

Calories: 323 kcal | Carbohydrates: 47 g | Protein: 5 g | Fat: 13 g | Sugar: 24 g

This updated recipe was first published on December 8, 2017.