This pear cake is perfect—it will make you fall in love with baking. It is moist and homemade with simple ingredients, ideal for any occasion.
This crustless pear cake consists mainly of pears, with a small amount of sweet cake batter holding the cake together. This allows you to taste all the natural flavors of the pears.
Italians and French love dessert. We both love a bit of sweetness, and we do not have to have a special occasion to have dessert; we enjoy it. Whether for dinner or with a warm cup of tea or hot cocoa, dessert is integral to our lives.
This pear cake, or torta di pere, has just the perfect sweetness thanks to the turbinado sugar and the natural juices of the baked pears.
It is also essential to mention that this pear cake recipe contains no butter. Amazing, right? There is very little butter, just enough to butter the mold.
Italians rarely add butter to baking; many Italian dessert recipes use oil instead of butter. The French counterpart is all butter, and you will seldom find a recipe that calls for oil.
Also, do not expect frosting on any of the Italian cakes. A simple dusting of powdered sugar is all that is needed if even that.
However, Italian and French bakers use dark rum. Trust me, it is an ingredient you do not want to skip. The light hint of flavor it gives this pear cake is terrific.
In this Article
- A Note From Giangi
- Why use room-temperature ingredients?
- What is turbinado sugar?
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Giangi’s Pro Tips
- What dishes can you enjoy with this pear cake?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this fresh pear cake recipe, you may want to try my other recipes.
- Pear Cake – Torta Di Pere
A Note From Giangi
Why use room-temperature ingredients?
Room-temperature ingredients blend easier and better, creating a smoother, silkier batter, which in turn helps create light, tender baked goods.
Take all your cold ingredients out of the refrigerator at least an hour ahead of time or even sooner, and bring them to room temperature in your kitchen before starting to cook or bake with them.
What is turbinado sugar?
Turbinado is a partially refined light brown cane sugar with larger crystals. Its golden color is due to its natural molasses, giving it a light caramel flavor.
Turbinado sugar is also labeled as “raw” or “natural” . However, it is not a raw or natural version of brown or granulated white cane sugar, nor can it be used as a substitute.
It is derived from sugar cane, but it contains molasses from the refining process since it is less processed than white sugar.
Characteristics: Caramel flavor, richer in flavor than light or dark brown sugar. Lastly, bigger granular sugar crystals.
Turbinado and demerara sugars are similar but differ in flavor, crystal size, and processing. Demerara sugar has a toffee-caramel flavor, while turbinado sugar has a more robust molasses flavor. Because turbinado sugar is made from the first pressing of sugar, it retains a more significant amount of molasses than demerara sugar.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Bartlett pears – I recommend using fresh pears for this recipe, and you do not have to use ripe pears either – even underripe ones work well.
Unsalted butter – I always use it in my cooking and baking to control sodium intake. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Turbinado sugar – sprinkled on the bottom of your mold while baking creates a perfect sweetness with the butter in your fresh pear recipe.
All-purpose flour – used in most baking goods, all-purpose, unbleached is my go-to.
Baking powder and salt help the cake rise.
Eggs – large and at room temperature.
Heavy cream – gives the most decadent flavor.
Dark rum – is a MUST ingredient. You will be amazed how a little rum enhances this cake. Make sure it is dark, as it has a distinct flavor and is more suitable for baking. Remember that the alcohol will burn off while cooking, but the essence will stay with the pears.
Vanilla extract – adds a subtle flavor to your dessert.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!
Step by step on how to make these delicious
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
Start by
- Preheat the oven to 350F.
- Peel, core, and slice your pears. Set aside until ready to use.
Meanwhile
- With a spatula or your fingers, butter a 10-inch springform pan, both the bottom and sides.
- Sprinkle two tablespoons of turbinado sugar into your springform pan and shake well to coat the bottom and sides as evenly as possible.
- Whisk together one cup of sugar, flour, eggs, heavy cream, baking powder, salt, vanilla extract, and dark rum in a bowl. Mix well, but do not overmix.
- Add all the pear slices to the batter. Spread the batter over the pears using a rubber spatula or wooden spoon. Ensure the pears are evenly distributed in your baking dish.
- Drizzle the remaining sugar over the top.
Ready to bake
- Place your springform on a baking sheet covered with parchment paper and bake until the top is golden and firm to the touch, about 1 hour and 20 minutes. You can also insert a toothpick, and if it comes out clean, it is time to remove the springform from the oven.
- Timing varies from oven to oven and altitude, so please adjust as you know your oven best.
Let it rest
- Once out of the oven, let it rest on a cooling rack for about 5 minutes.
- Run a sharp knife alongside the inner pan to help separate the cake from the walls.
- Remove the side of the pan and serve warm or at room temperature.
- Dusting powdered sugar is also a great final touch if you are inclined.
Giangi’s Pro Tips
- Avoid overmixing the batter. Overmixing can lead to a dry or tough cake.
- Do not use canned pears, as they are flavorless and will not yield the same results.
- Use a springform pan because it makes it easier to get the cake out smoothly.
- Because your mold is buttered, the butter can sneak out of the bottom part. I place the pan over a cookie sheet lined with parchment paper, which absorbs any liquid that leaks out.
What dishes can you enjoy with this pear cake?
Anything and everything. It is the perfect end of a meal, whether on a weeknight or weekend.
Variations and Substitutions
- In the summertime, use fresh peaches or apples.
- Apples can also substitute for pears when they are not quite ready.
- All desserts can consistently be elevated with a large scoop of vanilla ice cream.
- Pear substitution: Bosc and d’Anjou are great alternatives. They will not fall apart while baking and will turn sweet, too.
- I am not a cake spice person. However, you can add a few dashes of cinnamon to the pears. Please do not overdo it, as it can become overpowering quickly.
Storing and Reheating
Storage: This fresh pear cake can be stored at room temperature in a covered cake stand for one day. Ensure that it is completely cooled before wrapping it well and storing it in the refrigerator.
Refrigerate: Leftovers can be stored in a sealed glass container for up to 3 days.
Freeze: Wrap the cake in plastic wrap and place in a freezer bag. It will stay in the freezer for up to 2 months. Thaw the cake overnight in the refrigerator or on the kitchen counter for several hours.
Frequently Asked Questions
Do I have to peel the pears for baking?
No, you do not have to. However, in some varieties of pears, their skin is firm, and even after cooking, their skin will not soften much.
What are the best pears for baking cake?
Bosc, D’Anjoy, French butter pears, and Bartlett are great pears for baking. They sweeten up during the baking process.
Do you need to refrigerate the pear cake?
Most cakes do not need refrigeration and are safe. However, fruits left to the elements too long will turn acidic and moldy. It is recommended that they be refrigerated for up to four days.
How ripe should pears be for baking?
Any pear can be baked, even the ones that are too hard to touch or eat. The heat will soften the pear. They are too soft most of the time, and they cannot keep their shape while cooking, and they may fall apart.
If you enjoy this fresh pear cake recipe, you may want to try my other recipes.
Clafoutis Aux Poires – A Classis French Dessert My Way
Pear Cake – Torta Di Pere
Ingredients
- 6 medium size Bartlett pears, peeled, cored and sliced
- 1 tablespoon unsalted butter
- 3 tablespoons turbinado sugar
- 1 cup turbinado sugar
- ½ cup all-purpose flour
- ¼ teaspoon fine salt
- ½ teaspoon baking powder
- 2 large eggs, , lightly beaten
- ½ cup heavy cream
- 3 tablespoons dark rum, A Must!
- 1½ teaspon pure vanilla extract
Instructions
- Preheat oven to 350F.
- With a spatula or your fingers, thoroughly butter a 10-inch springform pan. Sprinkle the pan with 2 tablespoons of the sugar to evenly coat the bottom and the sides of the pan. You will have to shake it a couple of times.
- Whisk together one cup of sugar with the flour, baking powder, salt, eggs, heavy cream, dark rum, and vanilla in a large bowl. Do not over-whisk.
- Gently fold the sliced pears into the batter, and, with the help of a wooden spoon, coat all the pear slices.
- Pour the mixture into the prepared pan, and ensure the pears are evenly distributed and covered with the batter. Sprinkle over the remaining one tablespoon of sugar over the top.
- Place the pan over a baking sheet covered with parchment paper and bake until the top is golden and firm to the touch, about 1 hour and 20 minutes.
- Remove from the oven and place the pan over a cooling wire rack for about 5 minutes. With a sharp knife run it alongside the inner of the springform pan to ensure that the cake separates from the walls and comes out easily.
- Remove the pan's side and serve your pear cake at room temperature.
Equipment
- Sheet Pan
Notes
Pro Tips
- Avoid overmixing the batter. Overmixing can lead to having a dry or tough cake.
- Do not use canned pears, as they are flavorless and will not yield the same results.
- Use a spring form pan because it makes getting the cake out smoothly easier.
- Because your mold is buttered, the butter can sneak out of the bottom part. I place the pan over a cookie sheet covered with parchment paper, which absorbs any liquid that will leak out.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
Karen J Watkins
Fresh Pears combined with Turbinado sugar, butter, cream, & just a few other ingredients make a perfect dessert for appreciating the unique flavor of pears with just enough cake like batter to hold together.
Giangi Townsend
Thank you, Karen, it is one of our favorite dessert as it enhances the pears.
Happy Holiday!