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1
Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil.
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2
Turn the cooker on low.
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3
Sprinkle the cut-up butter and the brown sugar over the foil in the cooker.
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4
Add the pears, arranging them in a circle, cut-side down.
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5
Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl.
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6
In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended.
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7
Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.
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8
Beat in the eggs, one at a time.
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9
With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients.
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10
Mix on medium speed just until the batter is smooth.
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11
Spread over the pears in the slow cooker.
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12
Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake.
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13
Cover and cook on low until the cake sets and the sides brown, about 3 hours.
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14
Turn off the cooker and let the cake rest about 20 minutes.
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15
Lift the cake by the foil and place on a rack to cool.
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16
Carefully invert onto a platter and peel off the foil.
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17
Serve with whipped cream, if desired.
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18
Photograph by Kana Okada
