Hello, Good News! Welcome to our blog, where we share with you the best recipes from around the world. Today, we have a special treat for you: a German pear cake recipe that is easy to make and tastes amazing. This cake is also known as pear kuchen, which means cake in German. It is a traditional dessert that is often served with coffee or tea in Germany.
A German pear cake is made with a sweet yeast dough that is topped with sliced pears and a crunchy mixture of brown sugar, bread crumbs, hazelnuts, and cinnamon. The cake is baked until golden and tender, and then dusted with powdered sugar. The result is a moist and fluffy cake that has a wonderful contrast of flavors and textures. The pears add a juicy and fruity touch, while the hazelnuts add a nutty crunch. The cinnamon adds a warm spice that complements the sweetness of the cake.
Why You Should Try This German Pear Cake Recipe
It’s Easy to Make
One of the reasons why you should try this German pear cake recipe is that it’s very easy to make. You don’t need any fancy equipment or ingredients to make this cake. All you need is a stand mixer, a springform pan, and some basic pantry staples. The dough is simple to prepare, and you don’t have to knead it by hand. You just let it rise in a warm place until doubled in size, then spread it in the pan and add the toppings.
The pears are also easy to prepare. You just peel them, cut them into slices, and toss them with some butter and brown sugar. Then you roast them in the oven until they are soft and caramelized. This step enhances the flavor and texture of the pears, making them even more delicious. You can use any kind of pears you like, but we recommend using firm-ripe Bosc pears, as they hold their shape well after baking.
Another reason why you should try this German pear cake recipe is that it’s very versatile. You can customize it according to your preferences and what you have on hand. For example, you can use different kinds of nuts instead of hazelnuts, such as almonds, walnuts, or pecans. You can also use different kinds of spices instead of cinnamon, such as nutmeg, cardamom, or ginger. You can even add some chocolate chips or dried fruits to the topping for some extra sweetness and flavor.
You can also serve this cake in different ways. You can enjoy it as it is, or you can add some whipped cream, ice cream, or caramel sauce for some extra indulgence. You can serve it warm or at room temperature, depending on your mood and the season. You can also store it in an airtight container for up to 3 days at room temperature, or freeze it for up to 3 months for later use.
The most important reason why you should try this German pear cake recipe is that it’s delicious. This cake has everything you want in a dessert: a soft and fluffy base, a juicy and fruity topping, and a crunchy and nutty crust. It’s sweet but not too sweet, rich but not too heavy, and satisfying but not too filling. It’s perfect for any occasion: breakfast, brunch, snack, or dessert. It’s also great for sharing with your family and friends, as it makes 8 generous servings.
So what are you waiting for? Grab your ingredients and start making this German pear cake recipe today. You won’t regret it!
German Pear Cake Recipe
- For the dough:
- 1/3 cup warm milk (105-115°F)
- 1/3 cup plus 1 teaspoon granulated sugar
- 1 1/2 teaspoons active dry yeast (from a 1/4-oz package)
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter, cut into pieces and softened
- For the topping:
- 3 firm-ripe Bosc pears (about 1 1/2 lb total)
- 2 tablespoons unsalted butter, melted
- 1/4 cup packed dark brown sugar
- 2 tablespoons plain fine dry bread crumbs
- 3 tablespoons hazelnuts, toasted and chopped
- 1/2 teaspoon cinnamon
- Special equipment:
- A stand mixer fitted with a paddle attachment
- A 9- to 9 1/2-inch springform pan
- Make the dough: Stir together the milk and 1 teaspoon of granulated sugar in the bowl of the mixer. Sprinkle the yeast over the mixture and let it stand until foamy, about 5 minutes. (If the yeast doesn’t foam, discard it and start over with new yeast.)
- Add 1/4 cup of flour, beating at medium speed until combined. Add the whole egg, yolk, vanilla, salt, and remaining 1/3 cup of sugar and beat until combined. Reduce the speed to low and gradually mix in 1 1/4 cups of remaining flour. Increase the speed to medium and add the butter, then continue beating, stopping and scraping down the side of the bowl once or twice, until the dough is shiny and forms strands from the paddle to the bowl, about 3 minutes. (The dough will be very soft and sticky.)
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
- Roast the pears while the dough rises: Preheat the oven to 400°F and put a rack in the middle position. Peel the pears, cut them lengthwise into eighths, and core them. Toss them with the melted butter and 2 tablespoons of brown sugar in a 13- by 9-inch glass or ceramic baking dish and arrange them in one layer.
- Roast the pears, gently turning and stirring occasionally, until just tender and lightly caramelized, about 45 minutes. Transfer the pears to a plate with a slotted spatula. Stir the bread crumbs into the baking dish, scraping up all the brown bits and butter, then transfer them to a bowl. Stir in the hazelnuts, cinnamon, and remaining 2 tablespoons of brown sugar.
- Assemble and bake the cake: Reduce the oven temperature to 350°F. Transfer the dough to the springform pan and spread it evenly with a rubber spatula to cover the bottom. Sprinkle half of the crumb mixture over the dough, leaving a 1-inch border. Gently toss the roasted pears with the remaining crumb mixture and scatter them over the dough. Let it rise, covered with plastic wrap, in a warm draft-free place for 30 minutes.
- Bake the cake, uncovered, until firm to the touch and deep golden brown, about 40 minutes. Cool it in the pan on a rack for 20 minutes, then carefully remove the side of the pan. Cool it to barely warm or room temperature.
- Serve it as desired, dusted with powdered sugar if you like.
This German pear cake recipe makes 8 servings. Each serving has approximately:
|424||22 g||54 g||4 g||6 g|
Note: This is an estimate based on online calculators and may vary depending on ingredients used.
Frequently Asked Questions
Can I use canned pears instead of fresh ones?
You can use canned pears instead of fresh ones if you want to save some time and effort. However, you should drain them well and pat them dry before using them. You should also skip roasting them in the oven, as they are already cooked and soft. You can just toss them with some brown sugar and cinnamon before adding them to the cake.
Can I use other fruits instead of pears?
You can use other fruits instead of pears if you want to try different flavors or use what you have on hand. Some fruits that work well with this cake are apples, plums, apricots, peaches, or cherries. You may need to adjust the roasting time depending on how ripe and juicy they are.
Can I make this cake ahead of time?
You can make this cake ahead of time if you want to serve it later or store it for longer. You can bake it up to one day in advance and keep it coveredat the bottom of the cake. You can also freeze it for up to 3 months, wrapped tightly in plastic wrap and foil. To serve, thaw it overnight in the refrigerator and reheat it in a 300°F oven for 10 minutes.
How do I know when the cake is done?
You can tell when the cake is done by inserting a toothpick or a skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out wet or with batter, the cake needs more time. You can also gently press the top of the cake with your finger. If it springs back, the cake is done. If it leaves an indentation, the cake needs more time.
Why did my cake sink in the middle?
There are several possible reasons why your cake sank in the middle. One reason is that you overmixed the dough, which created too much air and gluten in the batter. This caused the cake to rise too fast and then collapse. To prevent this, mix the dough just until combined and do not overbeat it. Another reason is that you opened the oven door too early or too often, which disrupted the baking process and caused the cake to lose its structure. To prevent this, keep the oven door closed until at least 3/4 of the baking time has passed.
Why did my cake stick to the pan?
There are several possible reasons why your cake stuck to the pan. One reason is that you did not grease or line the pan properly, which made it difficult to remove the cake. To prevent this, make sure you grease the pan well with butter or cooking spray, and line it with parchment paper if possible. Another reason is that you did not let the cake cool enough before removing it from the pan, which made it fragile and prone to breaking. To prevent this, let the cake cool in the pan on a rack for 20 minutes, then run a knife around the edge and carefully remove it.
How do I store leftover cake?
You can store leftover cake in an airtight container for up to 3 days at room temperature, or up to a week in the refrigerator. You can also freeze it for up to 3 months, wrapped tightly in plastic wrap and foil. To serve, thaw it overnight in the refrigerator and reheat it in a 300°F oven for 10 minutes.
Can I make this cake vegan or gluten-free?
You can make this cake vegan or gluten-free if you have dietary restrictions or preferences. To make it vegan, you can replace the milk with plant-based milk, such as almond or soy milk. You can also replace the eggs with flax eggs, which are made by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water for each egg. You can also replace the butter with vegan butter or coconut oil. To make it gluten-free, you can replace the all-purpose flour with gluten-free flour blend, such as Bob’s Red Mill or King Arthur Flour.
What are some variations of this cake?
You can make some variations of this cake if you want to try different flavors or use what you have on hand. Some variations are:
- Apple kuchen: Use sliced apples instead of pears and add some lemon juice and zest to the topping.
- Plum kuchen: Use sliced plums instead of pears and add some almond extract to the dough.
- Peach kuchen: Use sliced peaches instead of pears and add some nutmeg to the topping.
- Cherry kuchen: Use pitted cherries instead of pears and add some chocolate chips to the topping.
- Apricot kuchen: Use sliced apricots instead of pears and add some ginger to the topping.
We hope you enjoyed this German pear cake recipe and learned how to make a delicious dessert that is easy, versatile, and delicious. This cake is perfect for any occasion: breakfast, brunch, snack, or dessert. It’s also great for sharing with your family and friends, as it makes 8 generous servings.
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