Pear Cake (Italian)

Easy Italian Pear Cake, a simple moist dessert or Afternoon Tea Cake. Made with creamy mascarpone and fresh pears. Your new family light dessert favourite, Pear Cake.

1½ cups all-purpose flour, unbleached
¼ cup + 1½ Tbsp. cornstarch
1½ tsp. tsp. baking powder
¼ tsp. baking soda
¾ cup sugar
3 large eggs (room temperature)
1 cup mascarpone (room temperature)
2½ Tbsp. vegetable oil
¼ tsp. kosher salt
2 pears (room temperature) (ripe but firm)

Pre-heat oven to 340°F (170°C). Lightly grease and flour a 9" (23.5 cm) cake pan (I used a 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, at medium speed beat eggs and sugar until creamy, add mascarpone and continue beating until smooth.

In a medium bowl, whisk together flour, salt, corn starch, baking powder and baking soda.

Stir in with a wooden spoon the flour mixture into the creamed mixture, stir gently to combine, then add the oil and stir to combine.

Fold in the medium-sized cubed pear, spoon into prepared cake pan.

Top with sliced pears and sprinkle with 2 Tbsp. (40 grams) sugar (granulated).

Bake approximately 45-60 minutes, or until toothpick comes out clean.

Makes 8 servings.