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 firstname.lastname@example.org (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 459 (48%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 949
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