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Prep Time: 20
Cook Time: 40
Total: 60
Servings: 4.5
Author : Anjana @ At The Corner Of Happy And HarriedAnjana Devasahayam Linda says Anjana @ At The Corner Of Happy And Harried says Nicole Hooi says Anjana @ At The Corner Of Happy And Harried says Vanessa says Anjana @ At The Corner Of Happy And Harried says Suzanne says Anjana @ At The Corner Of Happy And Harried says Rick says Anjana @ At The Corner Of Happy And Harried says Leah says Anjana @ At The Corner Of Happy And Harried says Bing says Anjana @ At The Corner Of Happy And Harried says Savita Shukla says Anjana @ At The Corner Of Happy And Harried says Rafeeda - The Big Sweet Tooth says Anjana @ At The Corner Of Happy And Harried says Shinta says Anjana @ At The Corner Of Happy And Harried says Jhuls says Anjana @ At The Corner Of Happy And Harried says Hilda says Anjana @ At The Corner Of Happy And Harried says foodienfitness says Anjana @ At The Corner Of Happy And Harried says simplyvegetarian777 says Anjana @ At The Corner Of Happy And Harried says
Ingredients
Export 10 ingredients for grocery delivery
Made by the creator of Recipe Cart.
Instructions
Step 1
Pre-heat oven to 350 deg.F. Line bottom of an 8" round cake pan with parchment. Grease and flour pan thoroughly. Set aside.
Step 2
In a large mixing bowl, mix together the yogurt, oil, sugar, eggs, vanilla and lemon zest till smooth.
Step 3
Placing a large sifter or sieve right over the bowl, sift together the flour, baking powder, baking soda and salt into the bowl.
Step 4
Whisk into the wet ingredients until fully incorporated and batter is smooth.
Step 5
Pour batter into the prepared cake pan and smooth top with a spatula.
Step 6
Peel, core and cut pears into thin slices. Arrange pear slices on top of cake batter. Sprinkle cinnamon powder on top.
Step 7
Bake for 40-50 minutes or till cake is puffy and golden and passes the toothpick test.
Step 8
Remove from oven and cool in pan over a wire rack for 10 minutes. Dust lightly with powdered sugar, cut and serve. Enjoy!
Step 9
Cooled cake covered properly keeps well on the countertop for 2 days, refrigerate for longer durations.
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