| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 8 | Servings | ||
INGREDIENTS
| 5 | tb | Unsalted butter |
| 3 | md | Pears, peeled, cored, each cut into 8 wedges |
| 5 | tb | Sugar |
| 2 | oz | Gingersnap cookies, about 12 two-inch cookies |
| 2 | tb | All-purpose flour |
| 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 |
INSTRUCTIONS
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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