German

Apple and Pear Cake made With Brioche Dough is for Dessert.

Apple and Pear Cake made With Brioche Dough takes 25 minutes to prepare.

Apple and Pear Cake made With Brioche Dough takes 45 minutes to cook.

Apple and Pear Cake made With Brioche Dough makes 12 servings.

The ingredients for Apple and Pear Cake made With Brioche Dough are:

The Streusel Topping:

1 cup oats

1 cup all-purpose flour

1 cup brown sugar, well packed

1 cup chopped nuts (optional)

1 cup melted butter

1/2 teaspoon cinnamon

The Cake:

1 pound (grapefruit-size portion) Brioche dough (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1055733)

2 small apples (1 tart and 1 sweet, thinly sliced)

1 large pear, thinly sliced

3 tablespoons brown sugar

zest of half an orange

1 1/2 cups streusel topping (above)

Here is how you make Apple and Pear Cake made With Brioche Dough:

To make the streusel: Place all the ingredients in a bowl and toss until well combined. (I didn't do this first when I made this and ended up fighting for counter space with the other things that were out, DO IT FIRST!)Preheat oven to 375 degrees.Prepare an 8-Inch Nonstick Springform with grease, a round piece of parchment and a dusting of flour or sugar.Get your container of dough out of the fridge and sprinkle some flour over one corner. Pull up (and cut off with scissors if necessary) a ball of dough about the size of a grapefruit. (I do this part with the container of dough on the scales and watch for it having gone down by 1 pound.) You want about 1 pound of dough.dump it into your flour container top side down. Lift out and shake off excess flour, shape into a rough ball, and stretch the top floured surface down and over to the sides, turning and repeating to create a smoother dough ball.Split the pound of dough in two equal pieces, form them into balls and roll them out to be just slightly wider than the cake pan. place one of the disks of dough in the prepared pan. It should come up the sides just a bit.Combine the apples, pear, brown sugar and zest in a bowl. Spread half of the apple mixture on the first layer of dough. ( I wasn't concentrating again and put all the apples in, but realised before the top layer went on and managed to pull some out.)Combine the apples, pear, brown sugar and zest in a bowl. Spread half of the apple mixture on the first layer of dough.cover with about 3/4 cup streusel. Repeat with other layer of dough, rest of apples and another 3/4 cup streusel. Let the cake rest for 1 hour and 20 minutes.Bake for about 45 minutes, until tester comes out of the center clean. Run a sharp knife around the edge of the cake, unclip the springform and remove the bottom piece of the tin and the parchment.Allow to cool (although delicious warm, I would not serve it hot), and cut into 12 slices for the nutritional values mentioned here.If you like this recipe, check out other recip0es using this method herehttp://www.artisanbreadinfive.comNumber of Servings: 12Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Apple and Pear Cake made With Brioche Dough is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 385.5

• Total Fat: 16.9 g
• Cholesterol: 71.9 mg
• Sodium: 273.4 mg
• Total Carbs: 66.4 g
• Dietary Fiber: 3.2 g
• Protein: 5.2 g

Apple and Pear Cake made With Brioche Dough is German cuisine.