Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen)

READY IN: 1hr 20mins
Recipe by Mizzy

This recipe is from It is the best coffee cake i've ever had!

Top Review by Vinca

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!

Ingredients Nutrition


  1. Preheat the oven to 350°F (325°F if using a glass pan).
  2. Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan.
  3. Line with parchment or waxed paper, grease again, and dust with flour.
  4. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using.
  5. Cut in the butter to resemble coarse crumbs.
  6. If desired, stir in the nuts.
  7. To make the batter: Sift together the flour, baking powder, baking soda, and salt.
  8. In a large bowl, beat the butter until smooth, about 1 minute.
  9. Gradually add the sugar and beat until light and fluffy, about 4 minutes.
  10. Beat in the egg yolks, one at a time.
  11. Blend in the sour cream, vanilla, and zest if using.
  12. Stir in the flour mixture.
  13. Spread half of the batter in the prepared pan.
  14. Sprinkle with half of the streusel.
  15. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
  16. Bake until the cake is golden and pulls away from the sides of the pan, about 50 minutes.
  17. Set on a rack and let cool in the pan for at least 15 minutes.
  18. Serve warm or at room temperature.
  19. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
  20. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency.
  21. Drizzle over the cake and let stand until set.

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