Country Pear Cake
- 2 large eggs
- 1/3 cup olive oil (do not use extra-virgin)
- 1/4 cup whole milk
- 1 tablespoon grated lemon peel
- 2/3 cup sugar plus
- 1 tablespoon sugar
- 1 1/2 cups self-rising flour
- 4 Bartlett pears - (1 3/4 lbs) peeled, quartered, cored, cut crosswise 1/4"-thk slices
- Powdered sugar
Preheat oven to 375 degrees. Oil and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom with parchment paper.
Whisk eggs, oil, milk, and lemon peel in large bowl. Whisk in 2/3 cup sugar. Add flour; whisk until batter is smooth. Mix in pears. Transfer batter to pan. Sprinkle top with 1 tablespoon sugar. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Let stand at room temperature.)
Using sharp knife, cut around edge of cake to loosen. Turn cake out onto rack. Invert onto platter right-side up. Sift powdered sugar over top.
This recipe yields 6 servings.