German Pear Cake - How to Make Pear Kuchen

Activate yeast by combining 1/3 cup warm milk and 1 teaspoon sugar, stir, and sprinkle 1.5 teaspoons yeast on top. Set aside for 5 minutes until bubbly.

Add approximately 1/4 cup flour to the yeast mixture and mix.

Incorporate 1 egg, 1 egg yolk, 3/4 teaspoon vanilla, and 1/2 cup of flour, mixing well.

Add another 1/2 cup of flour and mix.

Stir in 1/2 teaspoon kosher salt and the remaining flour until combined.

Add 7 tablespoons of butter and mix for about 3 minutes until the dough is shiny and pulls away from the sides of the bowl.

Transfer the dough to a well-oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours until doubled in size.

Prepare the topping by toasting hazelnuts on the stove, then peel and chop them.

Peel 3 Bosque pears, cut them in half, remove the core, and slice into eighths.

In a 9x13 baking dish, add 2 tablespoons melted butter and a couple of tablespoons of brown sugar, then toss the pear slices to coat them in a single layer.

Bake the pears at 400 degrees Fahrenheit for about 45 minutes, stirring a couple of times while cooking.

Once pears are soft, remove them from the oven and transfer to a plate using a slotted spoon, leaving the juices behind.

In the baking dish, combine the chopped hazelnuts, the remaining brown sugar (about 2 tablespoons), and 1 tablespoon of flour to create the topping.

Transfer the dough to a springform pan, spreading it to the corners.

Add the topping mixture on top of the dough, leaving a border around the edges.

Arrange the pear slices on top of the mixture, tucking in larger hazelnuts as needed.

Cover with plastic wrap and let rise for an additional 30 minutes.

Preheat the oven to 354 degrees Fahrenheit and bake for 35 to 40 minutes until golden.

Let the cake cool on a cooling rack for 20 minutes, then run a knife around the edges before removing the springform.

Equipment Needed

Spice Level:

Allergens