(After being a prop for my Art Clock titled
"Pear Knees" this pear was used in a pear cake my wife makes).
Copyright 2008 Zeorlin Designs/Gregory Zeorlin
Pear Cake (My Wife Makes)

Preheat oven to 425 degrees.
Butter a 9" springform pan, set aside.  Use real butter.

In large bowl blend dry ingredients together:

1/2 cup flour
1/3 cup sugar
1 tbl baking powder
1/8 tsp salt

Next add following (to blended dry ingredients) and mix well:

1/2 tsp vanilla
2 large eggs lightly beaten
1 tbl vegetable oil
1/3 cup plain nonfat yogurt
1 tbl triple sec
zest of 1 grated lemon

Peel, core and slice 4 ripe pears.  Slice lengthwise very thin.  Add sliced pears to batter to coat completely.

Pour pear mixture into the prepared cake pan.  Place in center of oven.  Bake until golden and firm, around 40 min.

Next make a topping for cake by blend together:

1/3 cup sugar
1 large egg lightly beaten
1 tbl triple sec
zest of 1 grated lemon

Pour cake topping over the baked cake, and spread to even out topping over cake.  Return cake to oven and bake for 10 more minutes.  Make sure cake is deep golden color and firm before removing.

Let cake cool 10 min, then release cake from pan by running knife around pan edge.  Serve at room temperature.
Serves 8. (Impossible if you want seconds.)