Name: Pear Küchen
Cook time: 30 min
Total time: 3 3/4 hr
Yield: Makes 8 servings
Ingredients: 1/3 cup warm milk (105-115°F) 1/3 cup plus 1 teaspoon sugar; 1 1/2 teaspoons active dry yeast (from a 1/4-oz package); 1 1/2 cups all-purpose flour, plus additional for dusting; 1 whole large egg; 1 large egg yolk; 1/2 teaspoon vanilla; 1/2 teaspoon salt; 7 tablespoons unsalted butter, cut into pieces and softened; 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; A stand mixer fitted with paddle attachment; a 9- to 9 1/2-inch (24-cm) springform pan

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Photo by Romulo Yanes

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Recipe notes

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