Pears are often overlooked in the fall, in favor of their more flashy cousins, the apples. But they are a delicious fruit for eating and a lovely addition to baked goods, as well.
This Italian Ricotta Pear Cake, adapted from a recipe by Rosemary Malloy of An Italian in My Kitchen, is a tender, not-too-sweet cake that's perfect with tea or coffee for a snack, dessert or even with breakfast or brunch. It's the perfect fall cake to celebrate the subtle flavor of pears at the peak.
We made this cake several times with ricotta, which we often have on hand. The original recipe calls for mascarpone, which is sometimes more difficult to find, but would be just as delicious.
The cake will keep for several days on the counter, if it lasts that long! We haven't tried freezing it, but it should be able to be frozen for up to a month if well wrapped and sealed.
Calories: 387kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 114mg | Potassium: 250mg | Fiber: 2g | Sugar: 23g | Vitamin A: 495IU | Vitamin C: 1.9mg | Calcium: 121mg | Iron: 1.6mg
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