TOPPING
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
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.
Yields
8 Servings