Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party or Brunch.

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

Cooking Spray

Preheat oven to 350°. TOOPING: Combine brown sugar, oats, 2 tablespoons flour, 1 tablespoon butter, and cinnamon in a small bowl. Stir in almonds; set aside. CAKE: 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 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 15

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