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Pear Cake with Gingersnap Streusel

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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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