Recipe information
Yield
Makes 6 servings
Ingredients
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 plus 1 tablespoon sugar
1 1/2 cups self-rising flour
4 Bartlett pears (1 3/4 pounds), peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices (about 3 cups)
Powdered sugar
Preparation
Step 1
Preheat oven to 375°F. 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.)
Step 2
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.
