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Pear Cake With Gingersnap Streusel Recipe | |
Bread | |
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Ingredients:
Pear and Streusel Topping: 5 tablespoons unsalted butter 3 medium pears, peeled, cored, each cut into 8 wedges 5 tablespoons sugar 2 ounces gingersnap cookies, about 12 two-inch cookies 2 tablespoons all-purpose flour Cake: 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 2 large eggs 1/2 cup whipping cream 2 teaspoons pure vanilla extract 1 1/3 cups all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt
Directions:
1. Heat oven to 375 degrees. Grease a 10-inch 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 1/2 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. | |