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

Dana McCauley
Recipe by Cooking Light October 2006

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Yield:
15 servings (serving size: 1 piece)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

264 calories; calories from fat 29%; fat 8.5g; saturated fat 4.1g; mono fat 2.6g; poly fat 0.7g; protein 4.4g; carbohydrates 42.1g; fiber 1.5g; cholesterol 59mg; iron 1.4mg; sodium 259mg; calcium 57mg.
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