Italian Ricotta Pear Cake

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.

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ingredients

• 1-1/2 cups all purpose flour
• 1/4 cup + 1- 1/2 tablespoons cornstarch
• 1- 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 cup granulated sugar - plus 2 Tablespoons to sprinkle over cake
• 3 large eggs (room temperature)
• 1 cup mascarpone or ricotta cheese (room temperature)
• 2- 1/2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 2 pears (room temperature) (ripe but firm)

directions

• Set out cold ingredients 30-45 minutes before baking so they reach room temperature.
• Pre-heat oven to 340° (170° celsius). Lightly grease and flour a 9" (23 1/2 centimeter) cake pan or spring-form pan
• Clean and peel the pears, one pear chop into medium-sized cubes and the other pear thin slices, set aside.
• In a medium bowl, whisk together flour, salt, corn starch, baking powder and baking soda.
• In your stand mixer fitted with SideSwipe or a flat beater: At medium speed, beat sugar and mascarpone/ricotta until well combined and smooth. Add eggs and continue beating until creamy. 
• On your mixer's lowest speed, add the flour mixture into the creamed mixture until just combined. Some flour streaks are ok. Add oil and stir again on lowest speed until just combined. Remove bowl from mixer and scrape down the beater.
• Fold in the medium-sized cubed pear. Spoon into prepared cake pan.
• Top with sliced pears. Sprinkle with 2 tablespoons (40 grams) sugar (granulated).
• Bake approximately 45 - 60 minutes, or until the center springs back lightly when you touch it or the toothpick comes out clean. The edges will begin to brown early. You can cover the sides of the pan with a little foil if you want to reduce the browning.  Enjoy!

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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