Recipe - Pear Cake With Gingersnap Streusel

TOPPING
5 tablespoon Unsalted butter
3 md Pears, peeled, cored, each
cut into 8 wedges
5 tablespoon Sugar
2 ounce Gingersnap cookies, about
12 twoinch cookies
2 tablespoon Allpurpose flour

CAKE
4 ounce Unsalted butter, softened
1 cup Sugar
2 lg Eggs
One half cup Whipping cream
2 teaspoon Pure vanilla extract
1 1/3 cup Allpurpose flour
One half teaspoon Baking soda
1/8 teaspoon Salt

1. Heat oven to 375 degrees. Grease a 10inch springform pan.

2. For pear and streusel topping, melt 3 tablespoons butter in a large
skillet over high heat. Add pears; cook, stirring often, until they are
tender and browned at the edges, 6 to 8 minutes. Sprinkle 2 tablespoons of
the sugar over, cook 1 more minute, then remove from heat; set aside.

3. Crush cookies into coarse crumbs in a food processor or with a rolling
pin. Add 3 tablespoons sugar and 2 tablespoons flour; mix well. Add
remaining 2 tablespoons butter and mix with processor or a pastry blender
until butter is the size of small peas; set aside.

4. For cake, beat One half cup butter and the sugar with an electric mixer on
high speed until light. Add eggs, one at a time, mixing well after each
addition. Pour in cream and vanilla; mix well. Stop mixer and add flour,
baking soda and salt; fold in gently.

5. Transfer batter to prepared pan. Arrange pears in a spoke design on top;
sprinkle with crumb mixture. Bake until a toothpick inserted in the center
comes out clean, 40 to 45 minutes. Cool at least 15 minutes before serving.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini