Amaretto-Pear Streusel Cake

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

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.4g
  • Carbohydrate: 42.1g
  • Fiber: 1.5g
  • Cholesterol: 59mg
  • Iron: 1.4mg
  • Sodium: 259mg
  • Calcium: 57mg


  • 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


  1. Preheat oven to 350°.
  2. To prepare topping, combine brown sugar, oats, 2 tablespoons flour, 1 tablespoon butter, and cinnamon in a small bowl. Stir in almonds; set aside.
  3. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt.
  4. 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.
  5. 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.
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