Pear Cake - Torta Di Pere
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.
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.
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
Calories: 258kcal | Carbohydrates: 45g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 49mg | Sodium: 76mg | Potassium: 166mg | Fiber: 3g | Sugar: 34g | Vitamin A: 287IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.