This pear cake has been a quiet treasure in my baking rotation for years, the sort of loaf that appears at a neighbor's visit or at a slow Sunday brunch without fanfare and always disappears first. I first discovered this combination while staying with an Italian friend who insisted that fruit and oil make a superior, moist cake—nothing fussy, just honest ingredients and good technique. The finished crumb is surprisingly light for an oil-based cake, with thin ribbons of pear on top that caramelize gently in the oven and a soft interior flecked with tiny lemon-scented pockets. I love this version because it showcases ripe pears without masking their flavor. Using light olive oil keeps a subtle, fruity base note rather than a heavy butteriness, and a touch of lemon zest lifts the sweetness so the cake never feels cloying. I remember the first time I served it: my father, who rarely praises my baking, asked for his slice reheated the next morning. That repeat request is still the one that makes me smile—this cake becomes comfort food and celebration in equal measure.

Ingredients

• All-purpose flour: 2 cups. Use a good-quality, unbleached all-purpose flour for an even crumb; spoon flour into the cup and level it off rather than scooping to avoid a dense cake.
• Baking powder: 2 teaspoons. Make sure it's fresh for reliable rise—if it's old, the cake can be flat despite long baking time.
• Salt: A pinch. Just enough to balance sweetness and enhance the pear and lemon flavors; fine sea salt or table salt both work.
• Light olive oil: 1/2 cup. Choose a light or mild-flavored olive oil so it doesn't overpower the delicate pear aroma; I often use a mild extra-virgin from Italy or a neutral vegetable oil as an alternative.
• Granulated sugar: 3/4 cup. Standard white sugar gives clean sweetness and helps the top caramelize around the pears.
• Eggs: 2 large. Room temperature eggs emulsify more easily into the oil and give structure to the cake.
• Vanilla extract: 1 teaspoon. Pure vanilla is best for depth; synthetic vanillas work in a pinch but flavor differs slightly.
• Pears: 4 medium. Choose firm yet ripe varieties like Bosc or Anjou; they hold slices well while becoming tender in the oven.
• Whole milk: 1/3 cup. Adds a touch of richness and helps the batter stay tender; for a dairy-free swap use almond milk or soy milk.
• Lemon zest: Finely grated from one lemon, or 1/2 teaspoon lemon extract. Fresh zest brings brightness and lifts the baked pear flavors beautifully.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F. Grease an 8-inch (20 cm) round cake pan with butter or oil and line the base with parchment for easy release. Greasing the sides prevents sticking and helps the thin pear slices come away cleanly. Mix dry ingredients: Sift or whisk together 2 cups all-purpose flour, 2 teaspoons baking powder and a pinch of salt in a medium bowl. This ensures even distribution of the leavening and prevents lumps—important in a relatively wet batter. Prepare the pears: Peel the pears, halve and core them. Cut two pears into small 1/2-inch pieces to fold into the batter. For the other two pears, place the halves cut-side down and slice thinly, about 1/4 inch thick, to arrange on top of the cake. Thin slices will soften and caramelize on the surface. Whisk wet ingredients: In the bowl of an electric 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 thick, pale and slightly increased in volume—about 2 to 3 minutes. Add the lemon zest and 1/3 cup whole milk, whisking slowly until incorporated. Combine and mix batter: With the mixer on low speed, add the dry ingredients in two additions until just combined to avoid over-developing gluten. Scrape down the bowl and then beat on medium-high for 30 seconds to aerate the batter and ensure a light crumb. Fold in pears: Remove the bowl from the mixer and gently fold in the 2 chopped pears using a spatula. Folding preserves the whisked-in air and keeps the texture tender. Assemble and top: Scrape the batter into the prepared pan, smoothing the top. Arrange the thin pear slices in a concentric circle on top, pressing them only lightly; they will sink slightly as the cake rises. Bake and test: Bake 60 to 70 minutes at 350°F. Test for doneness by inserting a skewer into the cake in an area not covered by pear slices—if it comes out with a few moist crumbs, it's done. If the skewer near the pears picks up wet batter, continue baking and check every 5 minutes, covering the top with foil if the pear slices brown too quickly. Cool and serve: Allow the cake to rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly. It can be enjoyed warm or at room temperature; slices reheat well for 20 seconds in the microwave for a cozy, just-baked feel.

Storage Tips

Store the cooled cake at room temperature for up to 48 hours in an airtight container to keep the top from drying out. For longer storage, refrigerate up to 5 days—wrap slices in plastic and place them in a sealed container to avoid fridge odors. To freeze, cut into slices and flash-freeze on a tray, then transfer to a freezer-safe bag; thaw in the refrigerator overnight and warm briefly before serving. Reheating at low temperature (300°F for 8–10 minutes) refreshes the pear surface without overbaking the cake.

Ingredient Substitutions

If you prefer a dairy-free version, swap whole milk for unsweetened almond or oat milk in equal measure. For a nutty depth, replace 1/4 cup of the flour with almond meal but expect a denser crumb. If you don't have lemon zest, 1/2 teaspoon lemon extract works—use sparingly because extracts are concentrated. For a butter-flavored profile, substitute half the oil with melted unsalted butter, but reduce baking temperature by 10°F and watch the baking time as butter-based cakes brown faster.

Serving Suggestions

Serve slices with a dusting of powdered sugar for a café-style presentation or a dollop of crème fraîche or lightly whipped cream for indulgence. For breakfast, pair with strong black coffee or an Italian espresso. In cooler months, warm slices and serve alongside cinnamon-spiced yogurt or a scoop of vanilla gelato for contrast. Garnish with a few microgreens or a thin lemon twist to echo the cake’s citrus notes.

Cultural Background

This style of fruit-and-oil cake is common across Italy, where olive oil is used in baking as a healthier, aromatic alternative to butter. Regional variations use seasonal fruit—pears in the north and citrus in the south. The simplicity of the batter reflects Italian home baking: modest ingredients that highlight the fruit and produce a tender crumb without heavy frostings. It’s similar in spirit to classic Italian cakes such as torta di mele but uses olive oil for a lighter, less buttery profile.

Seasonal Adaptations

Late summer and fall are peak times for pears; swap pears for apples or quince when pears are out of season. In winter, add a teaspoon of warm spices like cardamom or cinnamon to the batter for depth. For spring, incorporate a handful of finely chopped strawberries or apricots folded into the batter and top with halved fruit. For holidays, glaze the top lightly with warmed honey and a sprinkle of toasted hazelnuts for a festive touch.

Meal Prep Tips

Prepare the batter the night before and keep it covered in the refrigerator; give it a gentle stir and rest at room temperature for 30 minutes before baking to take the chill off for even rise. Chop the pears in advance and store them in lemon water to prevent browning. If you need to transport the cake, cool completely, then layer parchment between slices in a tight box to prevent sticking and sliding.

This Italian pear cake is simple enough for a novice baker yet sophisticated in flavor, making it a reliable favorite across seasons and occasions. Try it once and it will soon become one of those recipes you reach for when you want a low-fuss, high-reward treat to share.