This Italian pear cake has been a steadfast favorite in my kitchen for years. I first learned this version during a quiet autumn afternoon when pears were overflowing at the farmers market and I wanted a dessert that highlighted their delicate perfume without masking it with heavy frosting. The result is a cake that feels deceptively simple: a moist crumb from olive oil, a subtle lemon brightness, and slices of pear baked on top to caramelized perfection. It is one of those cakes that arrives at the table humble and unassuming, yet disappears faster than anything else I make.

What makes this version special is its ease and reliability. Using light olive oil keeps the cake tender and gives a gentle savory note that balances the fruit. The batter whips up quickly in a stand mixer or by hand, and the pears — some chopped into the batter and others laid on top — provide both texture and a pretty finish. I discovered that arranging thin pear slices concentrically not only looks beautiful but also helps the fruit hold in place as the batter rises. Serve it slightly warm with a cup of strong coffee, or let it cool completely for an elegant afternoon treat.

Ingredients

• All-purpose flour: 2 cups. Use a spoon-and-level method for accurate measurement. I prefer King Arthur or a similar unbleached brand for consistent texture; it provides structure without making the cake dense.
• Baking powder: 2 teaspoons. Make sure it is fresh — old baking powder can lead to under-risen cakes. I keep a small container in the pantry and replace it every six months.
• Salt: A pinch. Even a small amount sharpens the flavors and balances the sweetness.
• Light olive oil: 1/2 cup. Choose a light-flavored olive oil (not extra virgin) to avoid an overly grassy note. The oil keeps the crumb tender and allows reheating without drying out.
• Granulated sugar: 3/4 cup. Regular white sugar gives a clean sweetness and helps the cake brown evenly under the pears.
• Eggs: 2 large. Room temperature eggs incorporate more easily and create a better emulsion in the batter.
• Vanilla extract: 1 teaspoon. Use pure vanilla for the deepest aroma; imitation vanilla will work in a pinch but the flavor will be flatter.
• Pears: 4 medium. Look for ripe but firm Bartlett or Anjou pears. The firmness ensures thin slices hold their shape during baking and chopped pears in the batter stay juicy without turning mushy.
• Whole milk: 1/3 cup. Adds richness and helps the batter come together smoothly. If you prefer a lighter texture, you can substitute buttermilk for a subtle tang.
• Lemon zest or extract: Finely grated zest of one lemon or 1/2 teaspoon lemon extract. Fresh lemon zest brightens the cake and brings out the pear's natural sweetness.

Instructions

Prep the oven and pan: Preheat the oven to 350°F. Grease an 8-inch round cake pan thoroughly with butter or oil and line the bottom with parchment for easy release. Proper pan preparation prevents sticking and ensures even browning around the edges. Combine dry ingredients: In a medium bowl sift or whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and a pinch of salt. Whisking aerates the flour and distributes the leavening evenly so the cake rises uniformly. Prepare the pears: Peel the pears, halve, and core them. Cut two pears into small 1/2-inch pieces for folding into the batter. Slice the remaining two halves cut-side down into thin slices, about 1/4-inch thick, for the cake top. Use a sharp knife or a mandoline for uniform slices; uniformity helps them bake evenly and form a pretty pattern. Whisk the wet mixture: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup light olive oil, 3/4 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla. Whisk on medium-high until the mixture is thickened and pale, two to three minutes. The volume increase traps air which contributes to a light crumb. Add milk and lemon: Reduce speed and add the 1/3 cup whole milk and the finely grated zest of one lemon (or 1/2 teaspoon lemon extract). Whisk slowly until combined; the milk loosens the batter and the lemon lifts the overall flavor. Incorporate the dry ingredients: With the mixer on low, add the dry ingredients in two additions until just combined. Scrape down the bowl, then beat on medium speed for 20 to 30 seconds to ensure a uniform batter without overmixing. Overmixing develops gluten and leads to toughness. Fold in chopped pears: Remove the bowl from the mixer and gently fold in the 2 chopped pears using a rubber spatula. Folding preserves the air you incorporated while ensuring the fruit is evenly distributed. Assemble the cake: Scrape the batter into the prepared pan and smooth the top. Arrange the thin pear slices on top in a concentric circle, pressing only lightly into the batter so they sit partially exposed. This allows them to caramelize and stay visually appealing. Bake and test for doneness: Bake at 350°F for 60 to 70 minutes. Insert a skewer into the cake in an area between the pear slices; it should come out clean or with a few moist crumbs but no raw batter. If the top is browning too quickly, tent loosely with foil for the last 15 minutes. Cool and serve: Allow the cake to stand in the pan for 5 minutes, then remove to a wire rack to cool. Serve warm or at room temperature. If you like, dust with a little powdered sugar just before serving or accompany with crème fraîche or a scoop of vanilla gelato.

Storage Tips

Proper storage preserves texture and flavor. After cooling completely, wrap the cake in plastic wrap or place it in an airtight container. At room temperature it will stay fresh for 48 hours; refrigerate if you prefer a longer window, up to five days. For freezing, wrap tightly in plastic followed by foil and freeze for up to three months. To thaw, move to the refrigerator overnight or let sit at room temperature for a couple of hours. Reheat individual slices in a 325°F oven for five to seven minutes to refresh the crumb and restore a bit of warmth to the pear topping.

Ingredient Substitutions

If you need to adapt the recipe, there are a few easy swaps. Replace whole milk with buttermilk for a tangier crumb and slightly more rise; use 1/3 cup buttermilk in place of milk. For a dairy-free option, use an unsweetened plant milk such as almond or oat milk — the texture will be similar thanks to the oil. If you prefer a nuttier flavor, substitute up to 1/4 cup of the flour with finely ground almond meal; reduce baking time slightly and check for doneness with a skewer. For a spice variation, add 1/2 teaspoon ground cinnamon or a 1/4 teaspoon nutmeg to the dry mix; this pairs especially well with Bosc or Bartlett pears.

Serving Suggestions

This cake is lovely on its own, but you can elevate it easily. Serve slices with a dollop of lightly sweetened mascarpone or crème fraîche, or a scoop of vanilla ice cream for a dessert. For brunch, pair it with ricotta and honey and a citrus salad. Garnish with thin lemon zest ribbons or toasted sliced almonds for texture. It also makes a fine companion to espresso or a lightly brewed black tea.

Cultural Background

The concept of simple fruit-topped cakes is a staple in Italian home baking, where fruit and minimal fuss are celebrated. Regional variations exist, from citrus cakes in Sicily to fig cakes in Puglia. This version leans on central and northern Italian sensibilities: olive oil in baking is common there, providing a moist crumb and subtle complexity. The emphasis is on seasonal produce, uncomplicated technique, and letting the fruit take center stage.

Seasonal Adaptations

Adapt this cake to the seasons easily. In late summer swap pears for thinly sliced peaches or nectarines and reduce baking time by 5 to 10 minutes. In winter you can use firm apples with a teaspoon of cinnamon and a tablespoon of brown sugar sprinkled over the top. Add chopped walnuts or hazelnuts in the batter for a heartier winter version. For spring, a light splash of limoncello in the batter complements early pears beautifully.

Meal Prep Tips

For meal prep, bake the cake and cut into individual portions before storing. Wrap each slice in plastic and store in the fridge for up to five days or freeze for longer storage. To reheat, microwave briefly for 10 to 20 seconds or warm in a low oven. You can also prepare the batter and refrigerate it for a few hours before baking, but bring it to room temperature first and give it a gentle stir to recombine any separated liquid.

In the end, this Italian pear cake is a celebration of simple ingredients and seasonal fruit. It is forgiving, elegant, and endlessly adaptable — a true weeknight champion and a dessert you will be proud to share. Try it once and I suspect it will become a repeat request at your table.