Pear Cake With Gingersnap Streusel

–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.