Streusel & Cream Pear Kuchen
Description
This Streusel & Cream Pear Kuchen is a comforting, home-style dessert that balances sweet, soft pears with a tangy cream cheese layer and a crunchy, cinnamon-spiced streusel. The yeast-based dough provides a light, cake-like foundation that soaks up the juices from the simmered pears. It is perfect for autumn gatherings, holiday brunches, or a cozy weekend treat. The combination of warm spices, buttery nuts, and fresh fruit creates a harmonious blend of textures and flavors that feels both rustic and elegant.Ingredients
Directions
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In a large saucepan, combine pears, 1/4 cup lemon juice, and enough water to cover the tops of the pears.
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Bring to a boil, then reduce heat and simmer, covered, for 10 minutes or until tender.
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Drain the pears and set aside to cool slightly.
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Grease two 9-inch round cake or springform pans.
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In a large bowl, combine the hot-roll mix (minus the reserved 1/3 cup), yeast from the foil packet, 1/4 cup sugar, and 1/2 teaspoon cinnamon.
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Stir in 1 cup hot water, 1/4 cup softened butter, and 1 egg until well combined; the dough will be soft and sticky.
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Divide the dough evenly between the greased pans and pat it out to cover the bottom of each pan.
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Cover the pans with plastic wrap and a towel, then let the dough rise in a warm place (80 to 85 degrees) for 30 minutes.
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Meanwhile, in a small bowl, beat the softened cream cheese, 1/2 cup sugar, 2 eggs, 2 tablespoons flour, and 1 tablespoon lemon juice until smooth. Set aside.
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In another small bowl, combine the reserved 1/3 cup flour mixture, 1/3 cup brown sugar, 1/3 cup chopped pecans, and 1/2 teaspoon cinnamon.
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Cut in 3 tablespoons of butter until the streusel mixture becomes crumbly. Set aside.
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Heat the oven to 375 degrees.
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Uncover the dough and gently pat the edges halfway up the sides of the pans using lightly floured hands.
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Pour the cream cheese filling evenly over the dough in each pan.
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Sprinkle the streusel mixture evenly over the filling in each pan.
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Thinly slice the pear halves lengthwise, keeping the slices together.
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Place four pear halves, rounded side up, on top of the streusel in each pan.
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Sprinkle the pear halves with a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon.
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Bake at 375 degrees for 25 to 35 minutes, or until the edges are golden brown and the filling is set.
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Allow to cool slightly before serving. Dust with powdered sugar if desired.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 716.3kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 20.7g104%
- Cholesterol 121.5mg41%
- Sodium 522.3mg22%
- Total Carbohydrate 71.2g24%
- Dietary Fiber 6.6g27%
- Sugars 50.4g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven before serving.
For a nut-free version, omit the pecans and add an extra tablespoon of cinnamon to the streusel.
Use ripe but firm pears for best texture; Bosc or Anjou varieties work well.
If your kitchen is cooler than 80 degrees, place the covered pans in the turned-off oven with the light on to help the dough rise.
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