Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen)
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
9
ingredients
-
Streusel Topping
- 118.29 ml granulated sugar (or 1/4 cup each) or 118.29 ml brown sugar (or 1/4 cup each)
- 118.29 ml all-purpose flour
- 3.69 ml ground cinnamon
- 0.61 ml salt
- 1.23-2.46 ml ground nutmeg (optional) or 1.23-2.46 ml clove (optional)
- 59.14 ml unsalted butter or 59.14 ml margarine, softened
- 118.29 118.29 ml golden raisins (or 1 cup any combination) (optional) or 118.29 ml chocolate chips (or 1 cup any combination) (optional)
-
Batter
- 473.18 ml all-purpose flour
- 4.92 ml double-acting baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 118.29 ml unsalted butter or 118.29 ml margarine, softened
- 236.59 ml granulated sugar (or 1/2 cup each) or 236.59 ml brown sugar (or 1/2 cup each)
- 4 large egg yolks or 3 large eggs
- 226.79 g sour cream or 226.79 g plain yogurt
- 7.39 ml vanilla extract
- 4.92 ml finely grated lemon, zest of (optional)
-
Glaze (optional)
- 236.59 ml confectioners' sugar
- 2.46 ml vanilla or 2.46 ml almond extract
- 14.79-29.58 ml milk or 14.79-29.58 ml water
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Mizzy
Washington, 0