Italian Pear Cake

Ingredients:
    3             pears (divided)
1 1/2 cups        flour
1 1/2 teaspoons   baking powder
  1/4 teaspoon    baking soda
  1/2 teaspoon    salt
    2 teaspoons   lemon zest (fresh)
  3/4 cup         sugar (plus 3 tablespoons)
    3             eggs
1 1/2 cups        mascarpone (room temperature)
    2 tablespoons olive oil

Instructions:
Heat oven to 350°F. Lightly grease and flour a 10-inch springform pan.
Peel the pears; chop one into small pieces for the batter, and slice the
other two in lengthwise slices and reserve. In a medium bowl, combine the
flour, baking powder, baking soda and salt and stir to mix, then add lemon
zest. Reserve. In a large bowl with an electric mixer, combine ¾ cup sugar
and eggs and beat for 2 minutes. When the eggs are light yellow and frothy,
add the mascarpone and olive oil and beat until smooth. Use a spatula to
slowly fold the flour mixture into the egg mixture, being careful not to
over-stir. Fold in the chopped pears. Spread the batter in the springform
pan and smooth the top. Arrange the pear slices in a pinwheel design on top
of the cake, and sprinkle with the remaining 3 tablespoons sugar. Bake for
55-60 minutes, until a toothpick inserted in the center of the cake comes
out with only moist crumbs attached. Cool on a rack, then run a paring
knife around the edges of the cake and remove the springform rim. Serve
immediately, or store, tightly wrapped, for up to 3 days at room
temperature.


Description:
This moist fruit-forward cake really requires no frosting, but you could add a decorative sprinkling of powdered sugar to the top before you serve with dark, rich demitasse cups of espresso.


Notes:
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.