Pumpkin Pear Coffee Cake with Almond Streusel Topping

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Holiday Edition

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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.

Nutritional Information:
558 calories, 8 g protein, 26 g total fat (8 g sat.), 74 g carbohydrate, 4 g fiber, 46 g sugar, 98 mg cholesterol, 501 mg sodium, 15 points


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