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This recipe is from epicurious.com. It is the best coffee cake i've ever had!
Make and share this Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen) recipe from Food.com.
- 1⁄2 cup granulated sugar (or 1/4 cup each) or 1⁄2 cup brown sugar (or 1/4 cup each)
- 1⁄2 cup all-purpose flour
- 3⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 1⁄4-1⁄2 teaspoon ground nutmeg (optional) or 1⁄4-1⁄2 teaspoon clove (optional)
- 1⁄4 cup unsalted butter or 1⁄4 cup margarine, softened
- 1⁄2 cup coarsely chopped walnuts (or 1 cup any combination) (optional) or 1⁄2 cup pecans (or 1 cup any combination) (optional) or 1⁄2 cup shredded coconut (or 1 cup any combination) (optional) or 1⁄2 cup golden raisins (or 1 cup any combination) (optional) or 1⁄2 cup chocolate chips (or 1 cup any combination) (optional)
- 2 cups all-purpose flour
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter or 1⁄2 cup margarine, softened
- 1 cup granulated sugar (or 1/2 cup each) or 1 cup brown sugar (or 1/2 cup each)
- 4 large egg yolks or 3 large eggs
- 8 ounces sour cream or 8 ounces plain yogurt
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon, zest of (optional)
- 1 cup confectioners' sugar
- 1⁄2 teaspoon vanilla or 1⁄2 teaspoon almond extract
- 1 -2 tablespoon milk or 1 -2 tablespoon water
- Preheat the oven to 350°F (325°F if using a glass pan).
- Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan.
- Line with parchment or waxed paper, grease again, and dust with flour.
- To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using.
- Cut in the butter to resemble coarse crumbs.
- If desired, stir in the nuts.
- To make the batter: Sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter until smooth, about 1 minute.
- Gradually add the sugar and beat until light and fluffy, about 4 minutes.
- Beat in the egg yolks, one at a time.
- Blend in the sour cream, vanilla, and zest if using.
- Stir in the flour mixture.
- Spread half of the batter in the prepared pan.
- Sprinkle with half of the streusel.
- Carefully cover with the remaining batter and sprinkle with the remaining streusel.
- Bake until the cake is golden and pulls away from the sides of the pan, about 50 minutes.
- Set on a rack and let cool in the pan for at least 15 minutes.
- Serve warm or at room temperature.
- Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
- To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency.
- Drizzle over the cake and let stand until set.
As Rachel Ray would say: Yum-o! I replaced the sugar with Splenda to taste to make it diabetic friendly. I also used King Arthur White Wheat flour instead of AP (because that's my favorite flour). I also added a layer of thinly sliced apples between the batter and streusel and baked it in a spring form pan. It's a definite keeper!