• 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. 
• Arrange the pear slices on the bottom of the pan in a pinwheel fashion, overlapping them slightly. 
• Sift together the flour, cornmeal, baking powder, and salt.
• In a large bowl with an electric mixer, beat the butter until light and fluffy. Gradually beat in the remaining ¾ cup sugar, scraping the sides of the bowl.
• Beat in the eggs, one at a time, and the lemon zest until blended. 
• On low speed, beat in half of the dry ingredients. Add the milk. Stir in the remaining dry ingredients just until smooth. 
• Scrape the batter into the prepared pan, spreading it evenly over the pears. Place the pan in the slow cooker. 
• Cover and cook on high for 3 hours, or until a toothpick inserted in the center comes out clean. 
• Cool on a rack for 10 minutes. Invert the cake onto another rack and let it cool completely. Gently peal off the parchment paper. 
• Serve plain or with sweetened whipped cream or ice cream. 

OVEN BAKING VARIATION

Position oven rack in the center. Preheat oven to 325 ℉.

• Follow instructions as for the slow cooker.
• 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.