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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 8 |
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In 'The Greyston Bakery Cookbook' 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.
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