YEAST COFFEE CAKE with PEARS | Tender like a cake but with the subtle chew of an enriched bread

Music: Carefree Ukulele Claps
Musician: REDproductions
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Music: I Wanna Feel
Musician: AlexiAction
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Dough
¾ cup (180 grams) whole milk, warmed to 110°F to 120°F
2¼ teaspoons active dry yeast (one 7 gram package) ¾ cup (150 grams) granulated sugar
3 cups (408 grams) all-purpose flour
8 tablespoons (1 stick; 113 grams) butter, melted and slightly cooled
1 large (50 grams) egg, at room temperature
1 large (20 grams) egg yolk, at room temperature
1½ teaspoons baking powder
1/2 teaspoon kosher salt
Filling
Topping ¾ cup (150 grams) granulated sugar, plus 2 tablespoons (25 grams) ( for tossing with the pears)
2 tablespoon (4 grams) ground cinnamon
2 teaspoons pure vanilla extract
½ cup (57 grams) chopped roasted walnuts
4 medium firm pears,* halved, cored, and thinly sliced 2 tablespoons (¼ stick; 28 grams) butter, cubed, plus more for the pan
Pinch of salt
Glaze ( optional)
1½ cups (180 grams) confectioners’ sugar, sifted
1 tablespoon (15 grams) fresh lemon juice 1 to 2 tablespoons (15 to 30 grams) heavy cream
*Prepare the Glaze. In a small bowl, whisk together the sugar, lemon juice, and cream. Drizzle the glaze over the warm cake. Serve warm or at room temperature.