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 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

1. Preheat oven to 375F.
2. Oil and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides.
3. Line bottom with parchment paper.
4. Whisk eggs, oil, milk, and lemon peel in large bowl.
5. Whisk in 2/3 cup sugar.
6. Add flour; whisk until batter is smooth.
7. Mix in pears.
8. Transfer batter to pan.
9. Sprinkle top with 1 tablespoon sugar.
10. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes.
11. Cool in pan on rack.
12. (Can be made 8 hours ahead.
13. Let stand at room temperature.)
14. Using sharp knife, cut around edge of cake to loosen.
15. Turn cake out onto rack.
16. Invert onto platter right-side up.
17. Sift powdered sugar over top.

eggs, olive oil, milk, sugar, flour, bartlett, powdered sugar

Taken from www.epicurious.com/recipes/food/views/country-pear-cake-106131 (may not work)