Streusel & Cream Pear Kuchen

Directions

In a large saucepan, combine pears, ¼ cup lemon juice and enough water to cover tops of pears.

Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until tender.

Drain pears; set aside.

Grease two 9 inch round cake or springform pans.

In large bowl, combine hot-roll mix with yeast from foil packet, ¼ cup sugar and ½ teaspoon cinnamon.

Stir in hot water, ¼ cup butter and 1 egg until well combined; dough will be soft and sticky.

Divide dough evenly between greased pans; pat out dough to cover bottom of pans.

Cover with plastic wrap and towel.

Let rise in warm place (80 to 85 degrees) for 30 minutes.

Meanwhile, in small bowl, combine all filling ingredients.

Beat at medium speed until smooth; set aside.

In another small bowl, combine first four streusel ingredients; mix well.

Cut in butter until crumbly.

Set aside.

Heat oven to 375℉ (190℃).

Uncover dough. With lightly floured hands, gently pat edges of dough halfway up the sides of the pans.

Pour filling mixture evenly over dough in each pan.

Sprinkle streusel mixture evenly over each filling.

Thinly slice pear halves lengthwise, keeping slices together.

Place four halves, rounded side up, on top of streusel mixture in each pan.

Sprinkle pear halves with a mixture of 1 tablespoon sugar and ½ teaspoon cinnamon.

Bake at 375℉ (190℃) for 25 to 35 minutes or until edges of kuchen are golden brown and filling is set.

If desired, sprinkle with powdered sugar just before serving.

Serve warm. Store leftovers in refrigerator.