Best 2 Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen Recipes
Indulge in the delectable Ashkenazic Sour Cream Coffee Cake, a culinary symphony of flavors and textures that will tantalize your taste buds. This treasured recipe, passed down through generations, seamlessly blends the richness of sour cream with the warmth of coffee, resulting in a moist, tender crumb that is both satisfying and comforting. As you delve into the heart of this article, you'll discover not only the classic Sour Cream Coffee Cake recipe but also a tantalizing array of variations that cater to every palate. From a luscious Blueberry Sour Cream Coffee Cake bursting with juicy berries to a decadent Chocolate Sour Cream Coffee Cake that is sure to satisfy your sweet cravings, this article is your ultimate guide to this beloved baked treat. Additionally, explore the secrets behind the perfect Sour Cream Coffee Cake, including tips for achieving the ideal texture and flavor balance. Unleash your inner baker and embark on a delightful journey with this comprehensive exploration of the Ashkenazic Sour Cream Coffee Cake.
Check out the recipes below so you can choose the best recipe for yourself!
ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KUCHEN)
Make and share this Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen) recipe from Food.com.
Provided by Mizzy
Categories Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 20
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.
SOUR-CREAM COFFEE CAKE
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
Provided by Robert Farrar Capon
Categories dessert, side dish
Time 1h
Yield About 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams
Tips:
- Use high-quality, full-fat sour cream for the best flavor and texture.
- Make sure the butter is at room temperature before creaming it with the sugar. This will help to ensure a light and fluffy cake.
- Be careful not to overmix the batter. Overmixing can lead to a tough, dense cake.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time accordingly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Ashkenazic sour cream coffee cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist, tender crumb and tangy sour cream frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.
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