Categories: Cake, Dessert

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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