Country Pear Cake

This is a crazy easy, excellent breakfast cake. It has a course hearty texture and is very moist.

If you make it in an 8x8 or 9x9 dish, you can easily get 9 servings.

Ingredients

2 eggs
1/3 c. vegetable oil (I use canola)
¼ c. milk (I use 2%)
1 T. grated lemon peel, or orange peel
1 c. sugar
1 ½ c. self-rising flour
¼ t. salt
¼ t. spices such as ginger, cinnamon (optional)

Adapted from Bon Appétit, January 2002
1 can pear halves (or slices) coarsely chopped
1 T. turbinado sugar (optional)

Preparation

Preheat oven to 375 degrees. Spray Pam a 9 x 9 inch cake pan with 1 ½ inch high sides. Line bottom with parchment paper.

Whisk eggs, oil, milk and lemon peel in large bowl. Whisk in sugar. Add flour; blend just until batter is smooth. Fold in chopped pears.

Transfer batter to pan. Sprinkle top with coarse sugar, if desired. It adds a little crunch.
Bake until top is lightly browned on top and tester comes out clean, about 35-40 minutes, depending on your oven. Cool in pan on rack 10-15 minutes. Cut into 9 pieces and serve warm.

Serve warm. Enjoy!

Notes on oven: bake 30 minutes and turn, if too brown cover with tin foil and cook last 10-15 minutes at 350. Best baked in bottom oven, so make the day before, take out of pan, store and warm up the next morning.