Smetana Kuchen (Sour Cream Cake)
Serves 9-12 (or fewer, if you are like me)
Streusel (also used in the Mohnkuchen):
½ cup white sifted flour
2½ tbsp. brown sugar
2/3 tsp ground cinnamon
2½ tbsp. salted butter, chilled
Cake:
¼ cup (1/2 stick) salted butter, softened
1 cup white granulated sugar
2 eggs
1 tsp baking powder
1 ¼ cups sour cream
1 teaspoon vanilla extract
2 cups white sifted flour
1/3 cup slivered almonds (optional)
Preheat the oven to 350F. Grease a 9”x9” square cake pan or a Bundt pan.
Begin by making the streusel. Mix together the flour, sugar, and cinnamon, then blend in the butter with your hands or a fork. You should get small crumbles. Set aside in the refrigerator or a cool place.
Cream together the butter and the sugar. I do not have a mixer, so I use a pastry knife to blend them together. You can also do it with a wooden spoon or fork! Alternatively, if you’re fortunate enough to have the mixer, you can do that.
Add the eggs to the butter and sugar and beat until thoroughly combined.
Add the baking powder, sour cream, and vanilla extract, and beat until thoroughly combined.
Add the flour, and beat until thoroughly combined.
If you’re using a square cake pan, pour the cake batter into the pan first, then sprinkle the streusel evenly on top. If you’re using a Bundt pan, sprinkle the streusel on the bottom first, and then pour the cake batter on top. If you’re using the almonds, sprinkle them with the streusel on the cake or the pan bottom as the case may be.
Bake for 40-45 minutes, or until a toothpick comes out clean. Let it cool before removing from the pan.
https://flavorsofdiaspora.com/2017/08/14/can-you-make-coffee-cake-smetana-kuchen/