Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen Recipes

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
• Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
• Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

Steps:

• 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.