Individual Pear Coffee Cakes #rsc

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• reynolds wrap foil, cut into 8 x8 inch square sheets
• 1 drinking glass, which is 3 inches in diameter
• 1 large egg
• 1 cup milk (room temperature)
• 7 tablespoons unsalted butter (room temperature)
• 1/3 cup sugar
• 3/4 teaspoon salt
• 3 1/3 cups sugar
• 1 (7 g) packet instant yeast
• 4 large pears (peeled, cored and sliced into 1/4 inch pieces)
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1/4 teaspoon cinnamon (or more)
• 1/4 cup thinly sliced almonds (slightly crushed)
• 1/2 cup powdered sugar
• 2 teaspoons milk
• 1/4 teaspoon fresh lemon zest

Recipe

• 1 one at a time, place the drinking glass in the center of one sheet of foil. gather up all four sides around the bottom of the glass to form a cup and fan out the corners like petals around a flour. remove glass. the foil sheet should now have the shape of a cup with the corners fanning out. repeat this step with the remaining 7 sheets of foil.
• 2 preheat oven to 350 degrees.
• 3 place all ingredients for the coffee cake in order in a the bowl of a standing mixer. using the dough hook, combine the dough till it scrapes the side of the bowl. knead in the bowl till the dough is smooth ( roughly 3-5 minutes). place in a slightly oiled bowl. cover and let rise for 1 hour.
• 4 while dough is rising, sauté pears, honey , butter and cinnamon in a saucepan on medium heat, until pears are tender and cooked through ( you should be able to slide a sharp knife through easily, but do not over cook them to the point of mushiness). let cool.
• 5 after dough has risen, remove it from the bowl, punch it down and let rest for 5 minutes. section dough off into 8 pieces, gather gently into balls, and place one in foil mold. evenly divide the pear filling on top of each cake and sprinkle the slivered almonds on top.
• 6 place on a sheet pan. let rise and additional 15 minutes.
• 7 bake for 30 - 35 minutes. while cakes are baking, mix powdered sugar, milk and lemon zest together in a bowl to make the glaze.
• 8 once cakes are almost completely cool drizzle with glaze.