Classic Italian Ricotta Cake with Pears

A whole ricotta cake with pears and sprigs of rosemary on a wooden board.

Classic Italian Ricotta Cake with Pears

This moist and flavorful Italian ricotta cake with pears is a simple, classic Italian cake recipe that's all dressed up for fall. This traditional Italian cake combines the richness of ricotta cheese, tender, juicy pears, along with a hint of bright, citrusy orange zest and just a touch of rosemary for a subtle, yet unique, flavor. This easy cake recipe is a beautiful fall dessert that's perfect for any occasion, from holidays and special celebrations to casual days at home. Adapted from Ina Garten.

5 from 1 vote

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Course: Dessert

Cuisine: Italian

Keyword: baking, cake, easy, fall, fruit, orange, pears, recipe, ricotta, rosemary, thanksgiving

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 410kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

10 tablespoons (1¼ sticks) unsalted butter softened to room temperature, plus more for greasing the pan
1 cup granulated sugar
3 large eggs plus 1 egg yolk
1 cup fresh whole milk ricotta cheese
2 tablespoons sour cream plus more for serving
1 teaspoon vanilla extract
2 teaspoons grated orange zest
2 teaspoons finely chopped fresh rosemary
1 teaspoon salt
1¼ cups all-purpose flour
1 tablespoon baking powder
2 medium-large pears or 3 smaller pears halved, cored and thinly sliced
1 tablespoon Demerara or raw sugar
Whipped cream for serving optional

Instructions

Preheat the oven to 375 degrees. Butter the inside of a 9-inch round cake pan, then line with parchment paper. The butter will help the paper adhere.
Cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes on medium speed.
Scrape down the bowl, then add the eggs one at a time, being sure to fully incorporate the first before adding in the next.
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!
Add the flour and baking powder, then mix on low speed until just combined. Don't over mix!
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.
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.
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.
Serve warm or at room temperature with a dollop of whipped cream. Keep any leftovers refrigerated.

Notes

You can arrange the sliced pears in an artful pattern or just scatter them around to fit - it will be delicious either way!
Avoid over mixing the batter after adding the dry ingredients, otherwise it could take the cake tough.
You may need to adjust the baking time and temperature depending on your oven. Be sure to check on your cake around 40 minutes and keep an eye on it until it's done. If it's getting too brown around the edges but is still not done inside, cover the edges with foil and lower the temperature to 350° until done.

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