Dessertscoleycooks4.7
Classic Italian Ricotta Cake with Pears
This moist and flavorful Italian ricotta cake with pears is a classic recipe dressed up for fall. Rich ricotta, juicy pears, orange zest, and a hint of rosemary create a subtle yet unique flavor. It’s an easy, beautiful dessert for holidays, celebrations, or cozy days at home.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven to 375℉. Butter the inside of a 9-inch round cake pan, then line with parchment paper. The butter will help the paper adhere.
2
Cream the butter and sugar together using an electric mixer until light and fluffy, about ⏱️ 3 minutes on medium speed.
3
Scrape down the bowl, then add the eggs one at a time, being sure to fully incorporate the first before adding in the next.
4
Scrape down the bowl again, then add the ricotta, sour cream, vanilla, orange zest, rosemary and salt, then mix together. The mixture will be lumpy from the ricotta - this is normal!
sour cream (plus more for serving)2 tablespoonsgrated orange zest2 teaspoonsfresh rosemary (finely chopped )2 teaspoons
5
Add the flour and baking powder, then mix on low speed until just combined. Don't over mix!
baking powder1 tablespoon
6
Pour the batter into the prepared pan and smooth the top. Arrange the pear slices on top in an artful pattern, then sprinkle all over with Demerara sugar.
7
Bake in the center of the oven for about ⏱️ 50 minutes, or until he top is golden and a toothpick inserted in the center comes out without any raw batter.
8
Let cool for ⏱️ 30 minutes in the pan, then use the parchment to lift the cake out and transfer to a serving platter. Hold the cake with one hand while you pull the parchment off of the bottom.
9
Serve warm or at room temperature with a dollop of whipped cream. Keep any leftovers refrigerated.
Nutrition Facts
calories
410 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
31 g
sodium Content
431 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
117 mg
carbohydrate Content
50 g
saturated Fat Content
12 g
unsaturated Fat Content
7 g
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