Ricotta and Pear Bundt Cake

Name: Ricotta and Pear Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Type 00 flour 2 cups; Cow's milk ricotta cheese 1 cup; Sugar 0.6 cup; Eggs (medium) 4; Pears 3; Sunflower seed oil 3.1 tbsp; Baking powder 3 ½ tsp; Butter to taste; Type 00 flour to taste; Powdered sugar to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Ivana Ester Marra

The ricotta and pear cake is a real treat from Central Italy. Really. It often shows up at breakfast, with its soft and not-too-heavy texture. The tasty fluffiness? That’s all thanks to creamy ricotta cheese—giving it a light and airy crumb—while fresh pears add a sweet and natural vibe. In Italy, they call it "ciambella," and it comes in many forms. Some have cacao, or maybe orange, lemon, and sometimes it’s made without eggs. Pretty simple. The batter’s easy to whip up with just a whisk, even if you’re not a regular baker. And the flavor? Fragrant and comforting, with the mellow taste of ripe pears. Honestly, for anyone wanting an easy homemade cake, this Italian pear cake feels like a warm hug from Nonna.

Picture this: a chilly morning in Central Italy. Really, nothing beats a thick slice of ricotta and pear dessert with coffee or milk. Stays moist for days. And flavors deepen as the pears mix with the ricotta. Some families throw in almond flour for a nutty twist—turning it into a kind of almond flour cake if you’re into that or want to go gluten-free. Thing is, compared to heavier American cakes, this one's lighter and fluffy, perfect for snacking anytime. Seriously good. You’ll find it at Italian breakfast tables, but it’s just as great for dessert or a sweet snack.

With its old-school charm and relaxed vibe, this pear ricotta cake recipe brings a slice of Italian tradition right into your kitchen. I mean, it offers a sweet yet understated delight that’s sure to please. Whether you’re hosting brunch or enjoying a quiet morning, this cake shows the simple pleasures of Italian baking. No question.

INGREDIENTS

For a 9-inch diameter bundt mold: Type 00 flour 2 cups (250 g); Cow's milk ricotta cheese 1 cup (250 g); Sugar 0.6 cup (120 g); Eggs 4 - (medium); Pears 3; Sunflower seed oil 3.1 tbsp (50 g); Baking powder 3 ½ tsp (16 g)

For the mold: Butter to taste; Type 00 flour to taste

For dusting: Powdered sugar to taste

Preparation

How to prepare Ricotta and Pear Bundt Cake

To prepare the ricotta and pear bundt cake, start with the eggs: beat them with the sugar 1 until you get a smooth and frothy mixture 2. Add the ricotta 3.

Incorporate it with the electric beaters 4. Add the seed oil slowly and continue to beat 5 6.

You can add the flour 7 and the sifted baking powder 8, incorporating them always with the beaters 9.

You should get a thick and dense batter 10. Peel the pears 11, then cut them into wedges 12.

Cut them into cubes 13. Add the pears to the batter and mix with a spatula 14 15.

Pour the batter into a greased and floured bundt mold 16 17. Bake in a preheated static oven at 350°F for 45 minutes, performing the toothpick test to check for doneness. Remove from the oven 18, let it cool, then remove from the mold and let it cool completely before dusting with powdered sugar as desired!