Pear cake with gingersnap streusel

Yield: 8 Servings MMM

Ingredients:

5 tb Unsalted butter
3 md Pears

Instructions:

peeled cored each -cut into 8 wedges 5 tb Sugar 2 oz Gingersnap cookies about -12 two-inch cookies 2 tb All-purpose flour MMMMM----------------------------CAKE--------------------------------- 4 oz Unsalted butter softened 1 c Sugar 2 lg Eggs 1/2 c Whipping cream 2 ts Pure vanilla extract 1 1/3 c All-purpose flour 1/2 ts Baking soda 1/8 ts Salt 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. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking