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Pear Almond Streusel Cake Recipe
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour/Unbleached flour||1 1⁄2 Cup (24 tbs) (Pillsbury)|
|Baking powder||1⁄2 Teaspoon|
|Firm ripe pears||3 Medium, peeled, cut into 8 slices each|
|All purpose flour/Unbleached flour||1⁄2 Cup (8 tbs) (Pillsbury)|
|Almonds||1⁄2 Cup (8 tbs), finely chopped|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
Serving size: Complete recipe
Calories 3850 Calories from Fat 1617
% Daily Value*
Total Fat 184 g282.9%
Saturated Fat 30.9 g154.5%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 981 mg40.9%
Total Carbohydrates 507 g169.1%
Dietary Fiber 34.7 g138.7%
Sugars 267.2 g
Protein 63 g125.2%
Vitamin A 133.8% Vitamin C 38%
Calcium 68.9% Iron 108%
*Based on a 2000 Calorie diet
Grease and flour 10-inch tart pan or springform pan.
In large bowl, beat margarine and sugar until light and fluffy.
Add vanilla and eggs; beat well.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine 1 cup flour, baking powder and salt.
Add to egg mixture; stir until smooth.
Pour into greased and floured pan.
Press pear slices, cut side down, into dough.
In medium bowl, combine all topping ingredients; mix until crumbly.
Sprinkle evenly over batter.
Bake at 375Â°F for 35 to 50 minutes or until center of cake springs back when lightly touched.
Cool 15 minutes; remove from pan.