ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KUCHEN)

Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen) image

Provided by Mizzy

Categories Breads

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 20

1/2 cup granulated sugar (or 1/4 cup each) or 1/2 cup brown sugar (or 1/4 cup each)
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4-1/2 teaspoon ground nutmeg (optional) or 1/4-1/2 teaspoon clove (optional)
1/4 cup unsalted butter or 1/4 cup margarine, softened
1/2 cup golden raisins (or 1 cup any combination) (optional) or 1/2 cup chocolate chips (or 1 cup any combination) (optional)
2 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter or 1/2 cup margarine, softened
1 cup granulated sugar (or 1/2 cup each) or 1 cup brown sugar (or 1/2 cup each)
4 large egg yolks or 3 large eggs
8 ounces sour cream or 8 ounces plain yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon, zest of (optional)
1 cup confectioners' sugar
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
1 -2 tablespoon milk or 1 -2 tablespoon water

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.