Pear Ricotta Cake is a delicious and moist cake made with diced fresh pears and ricotta cheese. This simple one-bowl Italian dessert comes together quick and is great whenever you have fresh pears on hand.
If you loves the flavors of fresh pear desserts, you have to try this delicious and easy Pear Ricotta Cake. This Italian-inspired cake is great served as a light dessert or breakfast treat and goes great with a cup of coffee or espresso.
For more ricotta cakes, be sure to try my fan-favorite Orange Ricotta Cake or Almond Ricotta Cake. For more pear desserts, try my tested and perfected Italian Pear Cake or Almond Flour Pear Cake. If you love Italian cheesecake, don’t miss my Lemon Ricotta Cheesecake recipe!
Fresh Pear Ricotta Cake
Pear Ricotta Cake is an easy one-bowl recipe made with just a few simple ingredients. This moist and tender cake melts in your mouth and is perfect during the fall when fresh pears are in season.
This recipe is made with fresh ricotta, lemon juice, lemon zest, and diced pears. It’s an incredibly simple recipe that’s been tested and makes the perfect cake every time.
Pear Ricotta Cake isn’t a traditional Italian cake, but it is a delicious take on the famous Lemon Ricotta Cake and adds in diced pear chunks. This is such a great recipe to make ahead and snack on, plus it tastes even better the next day!
Why You’ll Love this Recipe
You’ll love that this Pear Ricotta Cake is so easy to make. It’s perfect during the fall months when pears are season, or whenever you have extra pears available.
This is a great recipe to make ahead and works perfectly for a midday treat, light dessert, or even for breakfast with a side of fruit. It’s great for entertaining and would perfect for the holidays.
Give this delicious and easy one-bowl Pear Ricotta Cake recipe a try. You’re going to love it.
Ingredients
- Pears: Use your favorite pear variety but make sure the pear is firm and not overly ripe.
- Ricotta: Whole milk ricotta works best. Be sure to drain the ricotta before using.
- Lemon: Fresh lemon zest and lemon juice will bring up the pear ricotta cake and keep the pears from browning, without adding any lemony flavor.
- Vanilla: Vanilla extract adds great flavor to any baked goods.
- Butter: Room temperature unsalted butter.
- Eggs: You’ll need three large eggs.
- Sugar: Use granulated sugar for the cake batter and powdered sugar for dusting the top of the cake.
- Baking Soda: Make sure you are using baking soda and not baking powder.
- Salt: Kosher salt is best for baking.
How to Make a Pear Ricotta Cake
To make a pear ricotta cake, start by greasing a 9-inch springform pan with butter and dusting with flour. Line the bottom of the pan with a parchment paper round for easy removal.
Step 1: Mix wet ingredients
In a large bowl, use a handheld mixer to mix together the softened butter and sugar until light and fluffy; about 1-2 minutes.
Add in the drained ricotta cheese and use the mixer to whip the ricotta with the butter until pale, light, and fluffy; about 4-5 minutes.
Then, mix in the eggs, one at a time, and add in the lemon zest, juice, and vanilla along with baking soda and salt. Mix until very well combined.
Step 2: Add in flour
To the cake batter, add in the all purpose flour. Mix until the batter is just combined, using a rubber spatula to scrape down the sides of the bowl.
Step 3: Fold in diced pears
Core the pears and dice them into quarter-inch chunks. If your pears a very wet, pat them dry with a paper towel. Add to the bowl and use rubber spatula to fold into batter.
Step 4: Bake
Pour the batter into prepared pan and smooth the top. Place on center rack in preheated oven and bake for about an hour or until edges pull away from side.
If the pear ricotta cake starts to brown too quickly, tent with foil. You’ll know the cake is done when a toothpick inserted in the middle of the cake comes out clean.
Cool on wire rack for at least 20 minutes, then run a sharp knife around the collar of the pan. Remove collar and let cool completely. Dust with powdered sugar before serving.
Recipe Tips
- Drain the ricotta: The key to a fluffy pear ricotta cake is to make sure the ricotta is very well drained before using. To do so, set the ricotta in a fine mesh sieve or cheesecloth set over a bowl in the refrigerator. Cover with plastic wrap and let all of the liquid drain from the ricotta. This could take up to 1-2 hours to fully drain or you can let it sit overnight.
- Pears: The best pears for baking are Bosc, Anjou, Concorde, and Forelle, since they hold their shape and flavor well in the oven. Avoid very ripe Bartletts, which tend to turn mushy when baked.
- Almond flour: To make this cake gluten-free, you can substitute equal cup amounts of almond flour for the flour in the recipe.
- Make in a bundt cake pan: If you don’t have a springform pan, you can bake this in a standard bundt cake pan instead. Adjust the baking time and always test for doneness using a toothpick.
- Storage: Leftover cake can be stored in an airtight container in the refrigerator for up to a week. You can also freeze your apple ricotta cake for up to a month.
More Ricotta Cake Recipes
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Pear Ricotta Cake
Equipment
- 9 inch springform pan
Ingredients
- ¾ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 cup whole milk ricotta cheese (well drained)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ large lemon, zested and juiced (½ teaspoon zest, 1 tablespoon juice)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups all purpose flour (200 grams)
- 2 large pears, cored and diced (about 2 ½ cups)
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees and position baking rack in the middle of your oven. Grease a 9-inch springform pan and line with a parchment round; set aside.
- In a large bowl or stand up mixer, beat together the butter and sugar with an electric mixer on medium speed until light, about a minute. Add in the drained ricotta cheese and blend until light and fluffy, about 4-5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla, lemon zest and lemon juice, and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scrapping down the sides of the bowl as needed.
- Pat your diced pears dry with a paper towel. Use a rubber spatula to fold in the diced pears and mix until well combined.
- Pour the batter into the prepared springform pan. Bake on center rack in preheated oven for 60-70 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack completely. Dust with powdered sugar before serving.
Notes
- Drain the ricotta: to drain, place the ricotta in a fine mesh sieve set over a bowl. Let the liquid drain for at least an hour or overnight in the refrigerator.
- Make sure you take the time to mix the ricotta into the butter and sugar. This will give you a light and fluffy cake, rather than dense.
- If the cake starts to brown too quickly while baking, loosely tent with foil until it is baked through.
- Bundt cake option: if you don’t have a springform pan, you can bake this in a standard bundt cake pan instead. Adjust your baking time and always check for doneness using a toothpick.
- Storage: store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to two months.
