This pear cake is a winner—moist, simple, and flavorful. Made with fresh pears and a light, sweet batter, it’s easy to prepare and great for everyday desserts or special occasions.
The cake is essentially a crustless pear tart: the pears are the star and the batter barely holds them together, so you taste their natural sweetness and texture with every bite.
Both Italian and French baking traditions love simple, well-made desserts. You don’t need a special occasion to enjoy this cake—serve it after dinner, with a warm cup of tea, or alongside ice cream for an irresistible treat.
This torta di pere reaches the perfect balance of sweetness thanks to turbinado sugar and the pears’ juices released during baking.
Notably, this recipe uses almost no butter—just enough to grease the pan—so the cake feels light and straightforward. Many Italian recipes use oil instead of butter, which keeps flavors clean and simple, while a touch of dark rum adds depth and warmth that really elevates the finished cake.
In this Article
- A Note From Giangi
- Why use room-temperature ingredients?
- What is turbinado sugar?
- Ingredients needed
- Equipment
- Step by step
- Giangi’s Pro Tips
- Serving ideas
- Variations & substitutions
- Storing & reheating
- FAQ
A Note From Giangi
Simple ingredients—mostly pantry staples you likely already have.
Quick and easy: minimal prep and no special tools required.
How to serve: enjoy on its own, with whipped chantilly cream, or a scoop of vanilla ice cream; the pears always shine.
Why use room-temperature ingredients?
Room-temperature ingredients incorporate more smoothly, producing a silky batter that yields a tender, even crumb. Remove cold ingredients from the fridge at least an hour before baking so they blend easily and perform better in the oven.
What is turbinado sugar?
Turbinado is a lightly refined cane sugar with larger crystals and a golden hue from residual molasses. It lends a gentle caramel flavor and crunchy texture when used on top or in the pan.
Often sold as “raw” or “natural,” turbinado isn’t truly unrefined, but it retains more molasses than fully refined white sugar, giving it a richer taste. It’s similar to demerara but typically has a stronger molasses note and slightly different crystal size.
Ingredients needed to make this recipe
The ingredient list is short and straightforward. Read the recipe instructions for exact steps and tips.
Bartlett pears – fresh pears work best; they can be slightly underripe since baking softens them.
Unsalted butter – used only to grease the pan so you control the salt level.
Turbinado sugar – helps caramelize the pears and adds texture.
All-purpose flour – unbleached is preferred for consistent results.
Baking powder & salt – for lift and balance.
Eggs – large, at room temperature.
Heavy cream – provides richness and a tender crumb.
Dark rum – highly recommended for a warm, aromatic note; alcohol cooks off but the flavor remains.
Vanilla extract – a small amount brightens the overall flavor.
Equipment Needed
Basic kitchen tools are all that’s required: a 10-inch springform pan, mixing bowl, whisk, peeler, and a sheet pan lined with parchment to catch any drips.
Step by step on how to make these delicious
Gather all ingredients before you begin. Follow these condensed steps for a reliable result.
Start by
- Preheat the oven to 350°F (175°C).
- Peel, core, and slice the pears; set aside.
Meanwhile
- Thoroughly butter a 10-inch springform pan, including the sides.
- Sprinkle about 2 tablespoons of turbinado sugar into the pan and shake to coat the bottom and sides evenly.
- In a bowl, whisk together 1 cup turbinado sugar, ½ cup flour, ½ teaspoon baking powder, ¼ teaspoon salt, 2 lightly beaten eggs, ½ cup heavy cream, 3 tablespoons dark rum, and 1½ teaspoons vanilla. Mix until combined—do not overmix.
- Fold the pear slices into the batter so they are evenly coated, then pour everything into the prepared pan, ensuring the pears are distributed evenly.
- Sprinkle the remaining sugar over the top for added caramelization.
Ready to bake
- Place the springform on a parchment-lined baking sheet and bake until the top is golden and the center is set, about 1 hour 20 minutes. A toothpick inserted in the center should come out clean.
- Baking times vary by oven and altitude, so adjust as needed based on your experience.
Let it rest
- Cool on a rack for about 5 minutes, then run a sharp knife along the inner edge of the pan to release the cake.
- Remove the springform side, serve warm or at room temperature, and dust with powdered sugar if desired.
Giangi’s Pro Tips
- Avoid overmixing—the batter should be just combined to keep the cake tender.
- Use fresh pears; canned pears lack texture and flavor for this recipe.
- A springform pan makes removing the cake easy and clean.
- To catch any butter or juices that escape the pan, bake the springform on a parchment-lined sheet pan.
What dishes can you enjoy with this pear cake?
This cake pairs well with simple accompaniments: whipped cream, chantilly, vanilla ice cream, or a spoonful of mascarpone. It’s a versatile finish to casual or formal meals.
Variations and Substitutions
- Swap pears for fresh peaches or apples in summer—adjust baking time as needed.
- Bosc or d’Anjou pears are excellent alternatives that keep their shape while baking.
- Add a light dusting of cinnamon to the pears if you’d like a warm spice note—use sparingly to avoid overpowering the fruit.
- Serve warm with a generous scoop of vanilla ice cream for an indulgent variation.
Storing and Reheating
Room temperature: Store covered on a cake stand for one day.
Refrigerate: Wrap well and refrigerate in an airtight container for up to 3 days.
Freeze: Wrap tightly in plastic and a freezer bag for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Frequently Asked Questions
Do I have to peel the pears for baking?
Peeling is optional. Some pear skins stay firm after baking, which can affect texture; peel if you prefer a softer, uniform bite.
What are the best pears for baking?
Bosc, D’Anjou, French butter pears, and Bartlett are excellent choices; they hold their shape and sweeten during baking.
Do you need to refrigerate the pear cake?
Short-term, it’s fine at room temperature for a day. For longer storage or warm climates, refrigerate to preserve freshness for up to four days.
How ripe should pears be for baking?
Any ripeness works—firmer pears soften and hold shape better, while very soft pears may break down and lose structure in the cake.
If you enjoy this fresh pear cake recipe, you may want to try my other recipes.
Explore other fruit-based desserts and seasonal sweets for more simple, elegant baking ideas.
Pear Cake – Torta Di Pere
Ingredients
- 6 medium 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 350°F (175°C).
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Butter a 10-inch springform pan and sprinkle with 2 tablespoons of turbinado sugar, shaking to coat evenly.
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Whisk together 1 cup turbinado sugar, ½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 2 lightly beaten eggs, ½ cup heavy cream, 3 tablespoons dark rum, and 1½ teaspoons vanilla. Mix until just combined.
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Gently fold the sliced pears into the batter until coated, then pour into the prepared pan. Sprinkle the remaining sugar over the top.
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Place the pan on a parchment-lined baking sheet and bake until golden and firm, about 1 hour 20 minutes. A toothpick should come out clean.
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Cool on a wire rack for about 5 minutes. Run a knife around the inner edge of the springform to release the cake, remove the side, and serve at room temperature.
Equipment
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10-inch Springform
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Mixing bowl
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Whisk
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Peeler
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Sheet Pan
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Parchment Paper
Notes
Pro Tips
- Avoid overmixing the batter to prevent a tough cake.
- Fresh pears are essential—avoid canned fruit for this recipe.
- Using a springform pan makes removal easier and cleaner.
- Place the springform on a parchment-lined sheet pan to catch any leaks.
Nutrition
Nutritional figures are estimates and not calculated by a registered dietitian.
- Course: Classics, Desserts
- Cuisine: Italian
- Season: Fall, Winter
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