This pear ricotta cake has been a quiet favorite in my kitchen ever since I discovered the combination of creamy ricotta and juicy pears while testing winter brunch ideas. I first baked it one slow Saturday after bringing home a bag of ripe pears; the house filled with a warm, buttery aroma that made everyone linger. The interior is tender and subtly dense from the ricotta, while the diced pears give little pockets of juicy sweetness that contrast beautifully with a faint lemon tang. It slices cleanly and feels both comforting and refined.

I love this version because it balances simplicity and sophistication. It does not require precise folding techniques or elaborate equipment—just careful draining of the ricotta and gentle mixing to keep the crumb tender. Over the years I have served this cake for holiday brunches, casual dinners, and even as a last-minute dessert when guests arrive. People always notice the texture first, then the pockets of pear, and finally the light lemon note that brightens every bite. It is one of those dishes that both novice and experienced bakers can make with confidence.

Ingredients

• Unsalted butter: Use 3/4 cup (1.5 sticks) softened to room temperature; high-quality butter like Plugr or Kerrygold will deepen flavor and help create a tender crumb.
• Granulated sugar: 1 1/4 cups provides balanced sweetness without overwhelming the ricotta; measure by spooning into a cup to avoid packing.
• Whole milk ricotta cheese: 1 cup, well drained. Choose a creamy, full-fat ricotta (not the dry ricotta used for lasagna) for richness and silkiness in the crumb.
• Eggs: 3 large, at room temperature. Room-temperature eggs emulsify better with butter and ricotta, producing a smoother batter and more even rise.
• Vanilla extract: 1 teaspoon to round out flavors; pure vanilla gives a cleaner aroma than imitation extract.
• Lemon: Zest from half a large lemon (about 1/2 teaspoon) and 1 tablespoon juice for a subtle brightness that lifts the cake.
• Baking soda and kosher salt: 1/2 teaspoon each to help the cake rise and balance the sweetness.
• All-purpose flour: 1 1/2 cups (about 200 grams). Spoon and level the cup for accuracy to avoid a dense cake.
• Pears: 2 large, cored and diced (about 2 1/2 cups). Choose firm-ripe bartlett or bosc pears for the best texture; pat dry before folding into the batter.
• Powdered sugar (optional): For dusting before serving to add a pretty finishing touch.

Instructions

Prepare the pan and oven: Preheat the oven to 350 degrees Fahrenheit and position a rack in the center. Grease a 9-inch springform pan and line the base with a parchment round to ensure a clean release. This step prevents sticking and helps heat circulate evenly around the cake. Cream butter and sugar: In a large bowl or stand mixer, beat 3/4 cup softened unsalted butter with 1 1/4 cups granulated sugar on medium speed until pale and light, about 1 minute. This initial creaming introduces air which contributes to lift but avoid overbeating which can cause a coarse crumb. Incorporate ricotta: Add 1 cup well-drained whole milk ricotta and beat until well combined and airy, about 4 to 5 minutes. The ricotta must be drained of excess liquid—strain it in a fine-mesh sieve for 10 to 20 minutes if needed so it does not thin the batter. Beat in eggs and flavorings: Mix in the 3 large eggs one at a time, allowing each to incorporate before adding the next. Add 1 teaspoon vanilla, the lemon zest (about 1/2 teaspoon) and 1 tablespoon lemon juice. This sequencing stabilizes the batter and avoids curdling. Dry ingredients and flour: Sprinkle 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt into the bowl and stir briefly to combine. Add 1 1/2 cups all-purpose flour and mix on low speed until just combined; overmixing develops gluten and toughens the cake. Scrape down the bowl as needed for an even batter. Fold in pears: Pat the diced pears dry on paper towels to remove excess surface moisture. Gently fold about 2 1/2 cups diced pears into the batter using a rubber spatula until distributed evenly. The pears will create moisture pockets so do not overfold. Bake: Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 60 to 70 minutes, or until the cake pulls away slightly from the sides and a toothpick inserted into the center comes out clean. If the top browns too quickly after 45 minutes, tent with foil to prevent overbrowning. Cool and finish: Allow the cake to cool in the pan for 15 minutes. Release the springform collar and remove the base, then transfer the cake to a wire rack to cool completely. Dust with powdered sugar just before serving if desired.

Storage Tips

Store the cooled cake at room temperature for up to 24 hours in an airtight cake container; this preserves the tender top crust. For longer keeping, refrigerate tightly wrapped in plastic or in an airtight container for up to 5 days. If freezing, slice into portions and wrap individual slices in plastic followed by foil, then freeze for up to 3 months. To reheat, bring to room temperature for 30 minutes or warm gently in a 325 degrees Fahrenheit oven for 8 to 12 minutes to revive the texture. Avoid microwaving large slices which can steam and soften the crumb.

Ingredient Substitutions

If you do not have whole milk ricotta, you can use part-skim ricotta but expect a slightly drier crumb; drain it well. For a dairy-free approach, try a silken tofu blended until smooth with a tablespoon of neutral oil, though texture and flavor will differ. Swap pears for apples or peeled and chopped stone fruit one-to-one; apples will hold their shape and provide a firmer bite. To add crunch, fold in 1/2 cup chopped toasted walnuts or almonds, or swirl in 1/3 cup almond paste for extra richness. Reduce sugar by 2 tablespoons if you prefer less sweetness.

Serving Suggestions

Serve slices warm or at room temperature with a dusting of powdered sugar. For brunch, pair with plain Greek yogurt and a drizzle of honey for contrast. For dessert, a scoop of vanilla gelato or lightly whipped cream complements the ricotta and pear. Garnish with thin lemon slices or toasted almond slivers for texture and a polished presentation. This cake also pairs well with a light tea or a late-harvest white wine on special occasions.

Cultural Background

Ricotta-based cakes have roots in Italian home baking where fresh cheeses are often used to create moist, delicate desserts that are less sweet than many Anglo-American counterparts. Combining fresh fruit like pears with ricotta mirrors traditional Italian fruit-and-cheese desserts where texture and simplicity are prized. The delicate crumb and restrained sweetness of this cake reflect that sensibility, making it a bridge between rustic family baking and refined patisserie flavors.

Seasonal Adaptations

In late summer swap pears for ripe peaches or nectarines for a brighter, juicier result. In autumn, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg along with diced pears for cozy spice notes. For winter holidays, fold in 1/3 cup finely chopped candied citrus peel and a handful of dried cranberries. Adjust baking time slightly when adding wet fruits or extra inclusions—watch the toothpick test to avoid underbaking.

Meal Prep Tips

To prep ahead, bake the cake and store it chilled up to 3 days; bring to room temperature before serving to restore softness. Portion the cake into individual slices and freeze for grab-and-go breakfasts or snacks. If making for an event, bake the day before and dust with powdered sugar just before serving to keep the top pristine. Use a serrated knife dipped in hot water between cuts for smooth, neat slices.

This pear ricotta cake is one of those dishes that invites experimentation while reliably pleasing a crowd. It is forgiving, adaptable, and full of small details—like draining the ricotta and patting the pears dry—that transform a simple list of ingredients into something memorable and comforting. Make it, share it, and watch how quickly it becomes a favorite around your table.