Country Pear Cake Recipe - Cooking Index
Country Pear Cake Recipe - Cooking Index
| 2 cups | 396g / 13oz | Eggs (large) |
| 1/3 cup | 78ml | Olive oil |
| = (do not use extra-virgin) | ||
| 1/4 cup | 59ml | Whole milk |
| 1 tablespoon | 15ml | Grated lemon peel |
| 2/3 cup | 131g / 4.6oz | Sugar - plus |
| 1 tablespoon | 15ml | Sugar |
| 1 1/2 cups | 93g / 3.3oz | 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.
Source:
Bon Appetit, January 2002
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