Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen Recipes

ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KUCHEN)

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.

ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KüCHEN)

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. Bake unitl 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.
• 6. 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.
• HINT:
• When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.
• VARIATIONS
• Single-Layer Coffee Cake:
• Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.
• Fruit-Filled Coffee Cake:
• After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.
• Cheese Coffee Cake:
• Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
• Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
• Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
• Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

KUCHEN

Steps:

• Mix the ingredients for the crust,well;Divide into 7 balls.
• Roll out each and put into pie tins.
• Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
• Sprinkle sugar on the fruit.
• Mix together filling ingredients and pour on the fruit.
• (I like more filling so I make enough for 8 kuchen).
• Sprinkle with cinnamon.
• Bake 375º till filling is set.
• About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).