INGREDIENTS

INSTRUCTIONS

Heat oven to 375 degrees. Grease a 10-inch springform pan. 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.
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. 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.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 528
Calories From Fat: 235
Total Fat: 26.7g
Cholesterol: 116.4mg
Sodium: 198.6mg
Potassium: 167.7mg
Carbohydrates: 69.2g
Fiber: 2.9g
Sugar: 42g
Protein: 5.3g