Amaretto-Pear Streusel Cake

From Cooking Light October 2006.

• Ready In: 50 mins
• Serves: 15

Ingredients

• Topping

• 1⁄2 cup  packed brown sugar
• 2  tablespoons 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 pears, cored and finely chopped (about 2)
•  cooking spray

Directions

1. Preheat oven to 350°.
2. TOOPING: Combine brown sugar, oats, 2 tablespoons flour, 1 tablespoon butter, and cinnamon in a small bowl. Stir in almonds; set aside.
3. CAKE: 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.
5. Reduce mixer speed to medium; add eggs, 1 at a time, beating well after each addition.
6. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
7. Stir in amaretto and pear.
8. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; sprinkle topping evenly over batter.
9. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.