Pear cake with gingersnap streusel

8 Servings

Ingredients

Quantity Ingredient
5 tablespoons Unsalted butter
3 mediums 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
4 ounces Unsalted butter, softened
1 cup Sugar
2 larges Eggs
½ cup Whipping cream
2 teaspoons Pure vanilla extract
1⅓ cup All-purpose flour
½ teaspoon Baking soda
⅛ teaspoon Salt

Directions

TOPPING

CAKE

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 ½ 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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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