Pear Cake With Gingersnap Streusel
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Pear Cake With Gingersnap Streusel
  Cakes    Pears  
Last updated 6/12/2012 12:49:59 AM. Recipe ID 11471. Report a problem with this recipe.
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      Title: Pear cake with gingersnap streusel
 Categories: None
      Yield: 8 Servings
      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
  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 (Rebecca Radnor) On or

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Recipe ID 11471 (Apr 03, 2005)

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