Try this Pear Cake with Gingersnap Streusel recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 949 | ||
Calories from Fat: 459 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 30.2g | 151 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 384mg | 118 % | |
Sodium 462.3mg | 16 % | |
Potassium 132.2mg | 3 % | |
Total Carbohydrate 116.1g | 34 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 115.5g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 949
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