recipe from the gardenFruit trees give us such wonderful opportunities for baking. The abundance of pears often leave folks stumped on what to do with them all. Pears are delicious by themselves, but they don’t keep like apples, so the challenge is to use them.

The following cake recipe is adapted from Bon Appetit, 2003. It’s fantastic and, best of all, super easy – taking about 10-15 minutes to prepare. Once you’ve made it, it’s sure to become a family favorite!

Country Pear Cake

2 large eggs
1/3 cup vegetable oil
¼ cup milk
1 tablespoon grated lemon peel (not the bitter white part)
2/3 cup plus 1 tablespoon sugar
1 ½ cups non-bleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
4-5 Bartlett pears, peeled, cored, sliced into ¼” slices and cut crosswise (about 3 cups)

Preheat oven to 375°F. Oil and flour a 9-inch-diameter cake pan with 1 ½ inch-high sides. Line bottom with parchment paper.

Whisk eggs, oil, milk and lemon peel in a 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. Peel off parchment paper. Invert onto platter right-side up.

Serves 6