Pear Cake, "torta di pere," is a classic Italian dessert using fresh pears and topped with sugar. This Italian Pear Cake is simple to make and great with coffee or tea.
Preheat oven to 350 degrees. Grease and line the bottom of a 9-inch springform pan with parchment paper; set aside.
In a bowl, toss the diced pears with the zest and juice of a lemon (about 2 tablespoons juice and 1 teaspoon zest); set aside.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl or stand mixer, beat together the sugar and eggs until pale and frothy; about 2 minutes. Add in the olive oil, milk, and vanilla and mix until well combined. Pour in the dry ingredients and mix until just combined.
Add in the pears and use a rubber spatula to combine with the batter. Pour the pear cake batter into the prepared springform pan. Sprinkle 1 tablespoon of granulated sugar on the top of the cake.
Bake on the center rack in a preheated oven for about 45-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool on a wire rack for 10 minutes before removing the collar from the pan. Be sure the cake is completely cooled before slicing and serving.
Notes
Use firm pears for this recipe rather than overripe pears. Bartlett or Anjou pears are both great varieties for this cake.
Grease your springform pan with nonstick spray or butter before using. If you don't have a springform, you can make this in a 9 x 13 inch baking pan, just adjust the cook time and test for doneness with a toothpick.
Remove the collar from the pan by running a sharp knife around the edges of the cake. Make sure the cake is very cool before cutting or you risk the cake collapsing.
Store cooled leftover pear cake in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.