How To make Streusel and Cream Pear Kuchen

Cake 1/4 c Lemon juice
1/4 c Sugar
1 c Hot water (120 to 130 degree
1 Egg
1 pk Cream cheese, softened, (8 o
2 tb Flour
1 tb Lemon juice
1/3 c Brown sugar
1/3 c Pecans, chopped
3 tb Butter
1/2 ts Cinnamon
4 Sm Pears, peeled and halved
1 pk Hot-roll mix, reserving 1/3
1/2 ts Cinnamon
1/4 c Butter, softened
Filling 1/2 c Sugar
2 Eggs
Streusel Reserved 1/3 cup flour mixtu 1/2 ts Cinnamon
1 tb Sugar
In a large saucepan, combine pears, 1/4 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, 1/4 cup sugar and 1/2 tsp cinnamon. Stir in hot water, 1/4 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 degrees. 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 Tbsp sugar and 1/2 tsp cinnamon. Bake at 375 degrees 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. 2 kuchens (8 servings per cake) Upl by Dr. Jim Culveyhouse 73330,2525