Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen)

Recipe by Mizzy
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READY IN: 1hr 20mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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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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