Ashkenazic Sour Cream Coffee Cake Smeteneh Kuchen Recipe

Ingredients for Ashkenazic Sour Cream Coffee Cake Smeteneh Kuchen

How to Make Ashkenazic Sour Cream Coffee Cake Smeteneh Kuchen

1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square pan, 9-inch bundt pan, or 9-inch springform pan.
2. Line the pan with parchment paper, grease again, and dust with flour.
3. Streusel Topping: In a medium bowl, combine 1/4 cup granulated sugar, 1/2 cup flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg (if using).
4. Cut in 1/2 cup (1 stick) softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
5. Stir in 1/2 cup chopped nuts (optional). Set aside.
6. Cake Batter: In a separate bowl, whisk together 2 1/2 cups flour, baking powder, and baking soda.
7. In a large bowl, cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy (about 4 minutes).
8. Beat in egg yolks one at a time, then stir in sour cream, vanilla extract, and lemon zest (if using).
9. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
10. Pour half of the batter into the prepared pan. Sprinkle with half of the streusel topping.
11. Top with the remaining batter and sprinkle with the remaining streusel topping.
12. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
14. Optional Glaze: Whisk together powdered sugar with enough milk or lemon juice to reach desired consistency. Drizzle over cooled cake.
15. Serve warm or at room temperature. Store leftovers wrapped in plastic wrap at room temperature for up to 2 days, or freeze for up to 3 months.