Best Ashkenazic Sour Cream Coffee Cake Smeteneh Kuchen Recipes
ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KüCHEN)
Provided by Gil Marks
Categories Cake Mixer Dairy Breakfast Brunch Dessert Bake Hanukkah Sukkot Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Sour Cream Vegetarian Pescatarian Peanut Free Soy Free
Yield One 9-inch square or Bundt cake; 6 to 9 servings
Number Of Ingredients 23
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.
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.
ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KüCHEN) RECIPE | EPICURIOUS.COM
Coffee cakes rank among the most popular of comfort foods, welcomed at breakfast, lunch, afternoon tea, dinner, and as the name indicates, coffee breaks. A coffee cake batter is generally more liquid than a quick bread one and contains a bit more sugar, and as a result, the final product is lighter and moister. On the other hand, coffee cakes tend to be less sweet than butter cakes. There are many versions of kuchen, this streusel-topped sour cream type being a very popular one. It is commonly served at the meal following Yom Kippur, or Shavuot, and on Sabbath afternoons or the melaveh malcha ("accompanying the queen") party following the Sabbath. For the later occasion, spices are added to the batter and topping, reflecting those used during the havdallah ceremony signaling the end of the Sabbath.
Provided by @MakeItYours
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 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.
- 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.
- 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.
- The World of Jewish Desserts, by Gil Marks
- Simon & Schuster
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Ashkenazic Sour Cream Coffee Cake Smeteneh Kuchen Recipes
Ashkenazic traditions refer to the Jewish communities of Central and Eastern Europe. Ashkenazic sour cream coffee cake smeteneh kuchen recipes are a popular dessert among this community.
What is a Sour Cream Coffee Cake?
A sour cream coffee cake is a rich and moist cake that incorporates sour cream into the batter. The sour cream adds a tangy flavor and makes the cake tender and moist. The cake can be served plain or with various toppings, such as streusel, glaze, and fruit.
What is Smeteneh Kuchen?
Smeteneh kuchen is a Yiddish term that translates to sour cream cake. It is a traditional Ashkenazic pastry that originated in Eastern Europe. The smeteneh kuchen recipe is an adaptation of the coffee cake, where the batter is flavored and moistened with sour cream.
What Makes Ashkenazic Sour Cream Coffee Cake Smeteneh Kuchen Recipes Unique?
Ashkenazic sour cream coffee cake smeteneh kuchen recipes are unique because they incorporate the cultural heritage and traditions of the Ashkenazi Jews. The recipes have been passed down through generations and adapted to the local ingredients and flavors.
One of the key ingredients in Ashkenazic sour cream coffee cake smeteneh kuchen recipes is the sour cream. Sour cream was a staple in the Ashkenazi diet and featured prominently in their recipes. The sour cream used in the recipes was often homemade, which gave the pastry a distinct tangy flavor.
The recipes also incorporate other traditional Ashkenazi flavors, such as cinnamon, nutmeg, and vanilla. These spices were often used in other Ashkenazi desserts and were popular in Eastern European cuisine.
The Ashkenazi Jews also had a strong baking tradition, and their sour cream coffee cake smeteneh kuchen recipes reflect this. The cakes are baked until golden brown and have a moist and crumbly texture.
Variations of Ashkenazic Sour Cream Coffee Cake Smeteneh Kuchen Recipes
Although the basic ingredients of Ashkenazic sour cream coffee cake smeteneh kuchen recipes remain the same, there are several variations of the recipe that reflect regional and personal preferences. Some of the popular variations include:
- Chocolate chip sour cream coffee cake smeteneh kuchen
- Apple cinnamon sour cream coffee cake smeteneh kuchen
- Raspberry sour cream coffee cake smeteneh kuchen
These variations incorporate additional ingredients, such as fruit, nuts, and chocolate, to give the pastry a unique flavor and texture.
Serving Suggestions for Ashkenazic Sour Cream Coffee Cake Smeteneh Kuchen Recipes
Ashkenazic sour cream coffee cake smeteneh kuchen recipes are a versatile dessert that can be served on any occasion. They are often served for breakfast, brunch, or as a dessert with coffee or tea.
The pastry can be served plain or with various toppings, such as whipped cream, fruit compote, or caramel sauce. It can also be paired with a scoop of ice cream for a decadent dessert.
Conclusion
Ashkenazic sour cream coffee cake smeteneh kuchen recipes are a delicious and unique dessert that reflects the cultural heritage and traditions of the Ashkenazi Jews. The pastry is moist, crumbly, and rich in flavor, and can be enhanced with various toppings and variations. These recipes have been passed down through generations and continue to be enjoyed by Ashkenazi Jews around the world.