Step 1

Butter and flour a 8-inch  round springform pan or cake pan. Cut a circle of parchment paper and place it on the bottom. Butter the paper. Sprinkle the 2 Tablespoons of sugar evenly over the bottom of the pan.

Step 2

Arrange the pear slices on the bottom of the pan in a pinwheel fashion, overlapping them slightly.

Step 3

Sift together the flour, cornmeal, baking powder, and salt.

Step 4

In a large bowl with an electric mixer, beat the butter until light and fluffy. Gradually beat in the remaining 3/4 cup sugar, scraping the sides of the bowl.

Step 5

Beat in the eggs, one at a time, and the lemon zest until blended.

Step 6

On low speed, beat in half of the dry ingredients. Add the milk. Stir in the remaining dry ingredients just until smooth.

Step 7

Scrape the batter into the prepared pan, spreading it evenly over the pears. Place the pan in the slow cooker.

Step 8

Cover and cook on high for 3 hours, or until a toothpick inserted in the center comes out clean.

Step 9

Cool on a rack for 10 minutes. Invert the cake onto another rack and let it cool completely. Gently peal off the parchment paper.

Step 10

Serve plain or with sweetened whipped cream or ice cream.

Step 11

Follow instructions as for the slow cooker.

Step 12

Bake for 25- 30 minutes or when cake tester (toothpick ????) inserted in center comes out clean. Follow the rest of the instructions for slow cooker.