Rosemary-Anjou Pear Cake

Prep Time : ---20 minutes ---Start to finish : 1 hour 40 minutes ---Serves 12

4 ------------------large unpeeled red Anjou pears , thinly sliced (3 -1/2 cups)

1 -1/2 ------------cups sugar

4 ------------------teaspoons coarsely chopped fresh rosemary leaves

2 ------------------eggs

1 ------------------cup olive oil

2 ------------------tablespoons orange-flavored liqueur

1 -1/2 ------------cups Gold Medal all-purpose flour

3/4 ---------------cup stone-ground yellow cornmeal

1/2 ----------------teaspoon salt

1) Heat oven to 350*F . Wrap outside bottom and side of 9-inch springform pan with heavy duty foil to prevent leaking . Spray inside bottom and side of pan with cooking spray . In large bowl , gently tosss pears , 2 tablespoons of the sugar and the rosemary . Layer pear slices in bottom of pan .

2) In a large bowl , beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy . Add oil , liqueur and orange peel , beating until blended . On low speed , beat in flour , cornmeal and salt just until blended . Pour batter over pears .

3) Bake 1 hour -10 minutes or until toothpick inserted in center comes out clean . Cool completely in pan on cooling rack about 2 hours . Run knife around edge of pan to loosen cake , place heatproof serving plate upside down on pan . Turn plate and pan over . Carefully remove pan .