Country Pear Cake

In 'The Greyston Bakery Cookbook'

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 2  eggs
• 1⁄4 cup milk
• 1⁄3 cup  good-quality olive oil
• 1  tablespoon  freshly grated lemon zest
• 2⁄3 cup sugar, plus
• 1  tablespoon sugar
• 1 1⁄2 cups self-rising flour
• 4  large  ripe pears (about 2 lb.)

Directions

1. Position oven rack in the center of oven; preheat oven to 375°.
2. Grease and flour a 9 inch round cake pan; set aside.
3. In a big bowl, whisk together the eggs, milk, oil, and lemon zest until well blended.
4. Beat in 2/3 cup sugar.
5. Stir in the flour and mix until a smooth batter is formed.
6. Peel the pears; cut the pears lengthwise into quarters; cut away the tough cores and any seeds.
7. Slice the pear quarters crosswise into 1/4-inch slices.
8. Add the pears to the batter and stir gently so they are completely incorporated into the batter.
9. Pour the batter into the prepared pan; sprinkle the top of the cake with the 1 tablespoon sugar.
10. Bake for 50 minutes; set the pan on a wire rack to cool.
11. Serve the cake warm or at room temperature.
12. *Serve with vanilla ice cream or caramel sauce.