Pear Almond Streusel Cake
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour/Unbleached flour||1 1⁄2 Cup (24 tbs) (Pillsbury)|
|Baking powder||1⁄2 Teaspoon|
|Firm ripe pears||3 Medium, peeled, cut into 8 slices each|
|All purpose flour/Unbleached flour||1⁄2 Cup (8 tbs) (Pillsbury)|
|Almonds||1⁄2 Cup (8 tbs), finely chopped|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
Heat oven to 375Â°F.
Grease and flour 10-inch tart pan or springform pan.
In large bowl, beat margarine and sugar until light and fluffy.
Add vanilla and eggs; beat well.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine 1 cup flour, baking powder and salt.
Add to egg mixture; stir until smooth.
Pour into greased and floured pan.
Press pear slices, cut side down, into dough.
In medium bowl, combine all topping ingredients; mix until crumbly.
Sprinkle evenly over batter.
Bake at 375Â°F for 35 to 50 minutes or until center of cake springs back when lightly touched.
Cool 15 minutes; remove from pan.