Pear Cake With Gingersnap Streusel

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.

Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly
shellack@aol.com
Pear Cake With Gingersnap Streusel