Pear And Pecan Streusel Cake

• 1/3 cup flour
• 2 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 2 tbsp butter, chilled, chopped
• 1/3 cup chopped pecans
• 2 cans (14 oz each) pear halves, drained and sliced
• 12 tbsp (1 1/2 sticks) butter, at room temperature
• 3/4 cup plus 2 tbsp granulated sugar
• 2 None eggs
• 2 1/2 cups self-rising flour
• 1/2 cup milk

1. Preheat the oven to 325u0b0F. Lightly grease a 9 inch springform pan. Line bottom and sides with parchment paper.
2. For the streusel topping, mix flour, brown sugar and 1 tsp of the cinnamon in a medium bowl. Using your fingertips, rub in chilled butter then add nuts. Set aside.
3. For the cake, drain pear slices on paper towels for 10 mins. Beat 1 1/2 sticks butter and granulated sugar in large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift self-rising flour and remaining 1/2 tsp cinnamon. Lightly fold into batter, alternately with milk.
4. Spread 2/3 of the batter into prepared pan. Top with pears. Spread with remaining batter. Sprinkle with streusel topping.
5. Bake for 1 1/4-1 1/2 hours, until a toothpick inserted into cake comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.

flour, brown sugar, ground cinnamon, butter, pecans, pear halves, butter, sugar, eggs, flour, milk

Taken from recipes-plus.com/api/v2.0/recipes/22170 (may not work)