Amaretto-Pear Streusel Cake

recipe
This delicious cake marries the sweet flavor of Bosc pears with hints of amaretto liqueur.  Top with the homemade cinnamon-brown sugar streusel.

Yield:

15 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 264
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 4.1 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 4.4 g
Carbohydrate 42.1 g
Fiber 1.5 g
Cholesterol 59 mg
Iron 1.4 mg
Sodium 259 mg
Calcium 57 mg

Ingredients

Topping:
1/2 cup packed brown sugar
2 tablespoons regular oats
2 tablespoons all-purpose flour
1 tablespoon butter, softened
1 teaspoon ground cinnamon
1/3 cup slivered almonds
Cake:
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup butter, softened
3 large eggs
3/4 cup reduced-fat sour cream
1/4 cup amaretto (almond-flavored liqueur)
1 1/2 cups peeled Bosc pear, cored and finely chopped (about 2)
Cooking spray

Preparation

Preheat oven to 350°.

To prepare topping, combine brown sugar, oats, 2 tablespoons flour, 1 tablespoon butter, and cinnamon in a small bowl. Stir in almonds; set aside.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt.

Place granulated sugar and 1/3 cup butter in a large bowl; beat with a mixer at high speed for 5 minutes or until well blended. Reduce mixer speed to medium; add eggs, 1 at a time, beating well after each addition. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Stir in amaretto and pear.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; sprinkle topping evenly over batter. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Dana McCauley,

Cooking Light

October 2006