Pumpkin Pear Coffee Cake with Almond Streusel Topping

Something Extra:
Holiday Edition

Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods! Let us help you make your holiday meal, party or cookie exchange magical!


Recipe Center

Pumpkin Pear Coffee Cake with Almond Streusel Topping
Pumpkin Pear Coffee Cake with Almond Streusel Topping
1 (16- oz.) box Raley's Vanilla Bean Cake Mix
1/2 cup Raley's Canned Pumpkin
1/2 cup sour cream
1/3 cup canola oil
1/3 cup water
2 tsp. McCormick Pumpkin Pie Spice, divided
1 tsp. almond extract
3 eggs
1-1/2 cups peeled and diced ripe pears
1/2 cup brown sugar
1/2 cup old fashioned oats
1/4 cup butter, softened
3/4 cup sliced almonds

Prep: 20 minutes, Cook: 55 to 60 minutes, Serves: 8  

1. Preheat oven to 350°F and lightly butter a 9-inch springform pan. Stir together cake mix, pumpkin, sour cream, oil, water, 1 tsp. pumpkin pie spice, extract and eggs in a large bowl. Fold in pears and spread in prepared pan. 

2. To prepare streusel, stir together brown sugar, oats, butter and 1 tsp. pumpkin pie spice with a fork in a small bowl. Stir in almonds. Sprinkle streusel over the top of the cake batter and lightly drag a knife through the batter to gently swirl and press some of the streusel into the batter.

3. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.