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A great and simple dessert! Serves 6
2 large eggs
1/3 cup canola oil
1/4 cup whole milk
1 tablespoon grated lemon zest
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)
Preheat oven to 375 degrees. Oil and flour a 9-inch cake pan with 1 ½ inch sides; line bottom with parchment paper. Whisk eggs, oil, milk, and zest 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.
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. Serve with Pedroncelli Port and maybe even a scoop of vanilla ice cream.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927