CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
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.
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
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
SOUR CREAM COFFEECAKE
Categories Cake Dairy Brunch Dessert Bake Kid-Friendly Walnut Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
- Whisk together flour, baking soda, salt, and baking powder in a bowl.
- Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped. Add melted butter and pulse once to combine.
- Beat together remaining 1 1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld. Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more in a standing mixer or 4 minutes more with a handheld. Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined.
- Sprinkle half of nut mixture evenly in bottom of bundt pan. Spoon half of batter over nuts and smooth with a rubber spatula. Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top. Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes.
- Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges. Place rack on top of pan, then flip to invert cake onto rack. Cool completely.
SOUR CREAM COFFEE CAKE
Provided by Dianne Jefferies
Categories Cake Breakfast Brunch Dessert Bake Walnut Fall Sour Cream Bon Appétit Washington Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease 10-inch (12-cup) tube pan; dust with flour, tapping out excess. Mix first 3 ingredients in small bowl; set aside.
- Sift flour, baking powder and baking soda into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture and stir until blended. Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into batter, using small knife. Spoon remaining batter over. Sprinkle remaining brown sugar mixture over.
- Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
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Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen Recipe – A Delicious Traditional Dessert
Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen is a traditional dessert that has been enjoyed by families for generations. The recipe is simple yet delicious and can be made with ingredients easily found in most kitchens.
What is Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen?
Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen is a dessert that originated in Eastern Europe, specifically in the Ashkenazi Jewish community. The cake is made with sour cream, which gives it a rich and tangy flavor, and is typically served with a cup of coffee or tea.
The word "Smeteneh Küchen" is Yiddish for "sour cream cake". This dessert has become a beloved traditional dessert in Jewish families across the world and is often served during holidays or special occasions.
The Recipe
The Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen recipe is simple and easy to follow. The ingredients can be easily found in most kitchens and are relatively inexpensive.
Here is a list of the ingredients:
- 2 cups of flour
- 1 cup of sugar
- 1 cup of sour cream
- 1/2 cup of butter (softened)
- 2 eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1/4 cup of brown sugar
- 1 teaspoon of cinnamon
To make the cake, simply follow these steps:
- Preheat the oven to 350°F.
- Grease a 9-inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract and mix well.
- In a separate bowl, mix together the flour, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Fold in the sour cream.
- In a small bowl, mix together the brown sugar and cinnamon.
- Pour half of the batter into the greased cake pan.
- Sprinkle half of the brown sugar and cinnamon mixture over the batter.
- Add the remaining batter to the pan and top with the remaining brown sugar and cinnamon mixture.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then remove it from the pan and continue to cool on a wire rack.
How to Serve
Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen is best served at room temperature with a cup of coffee or tea. The cake can be served plain, or with a dusting of powdered sugar. It can also be served with a dollop of whipped cream or a scoop of ice cream.
Variations
There are many variations of the Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen recipe. Some people like to add raisins or chopped nuts to the batter for an extra crunch. Others like to add a streusel topping for more texture and flavor.
The recipe can also be made with different types of flour, such as whole wheat or almond flour, for a healthier version of the dessert. Vegan substitutes, such as applesauce or coconut cream, can also be used to replace the sour cream and butter.
Conclusion
Ashkenazic Sour Cream Coffee Cake Smeteneh Küchen is a delicious traditional dessert that has been enjoyed by families for generations. The recipe is simple and easy to follow, and can be made with ingredients that are readily available in most kitchens.
Whether it's served plain, with a dusting of powdered sugar, or with a dollop of whipped cream or ice cream, this dessert is sure to be a hit at any occasion.