Prepare to be transported to a cozy German kitchen with this irresistible Streusel and Cream Pear Kuchen that will make your taste buds dance with delight! Imagine a perfect balance of tender, juicy pears nestled in a buttery, soft cake base, topped with a crunchy streusel that adds an irresistible texture to every single bite. This isn't just a dessert - it's a culinary experience that combines traditional German baking techniques with a modern twist that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sliced pears
- 1/2 cup sour cream
- 1/4 cup brown sugar
- 1/4 cup chopped nuts
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round baking pan or springform pan with butter.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan, creating a smooth base layer.
- Arrange the sliced pears in a decorative pattern over the batter, slightly pressing them into the surface.
- In a small bowl, mix sour cream with brown sugar until well combined.
- Carefully spread the sour cream mixture over the pears, ensuring even coverage.
- For the streusel topping, combine chopped nuts, additional flour, and brown sugar in a bowl. Sprinkle this mixture evenly over the sour cream layer.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack.
- Serve warm or at room temperature, optionally dusted with powdered sugar or served with a dollop of whipped cream.
Tips
- Choose ripe but firm pears for the best texture and flavor. Varieties like Bosc or Anjou work wonderfully in this recipe.
- Ensure your butter is truly softened (but not melted) for the perfect cake consistency. Let it sit at room temperature for about 30 minutes before baking.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender and light.
- For an extra touch of elegance, use a springform pan to make serving and presentation easier.
- To check if the kuchen is done, the top should be golden brown and a toothpick inserted in the center should come out clean with just a few moist crumbs.
- Let the kuchen cool for at least 15 minutes before serving to allow the flavors to settle and the texture to set perfectly.
- For a gourmet finish, serve with a light dusting of powdered sugar or a dollop of fresh whipped cream.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
