Batter:
2 cups all-purpose flour
1 teaspoon double-acting
baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or
margarine, softened
1 cup granulated or brown sugar
or 1/2 cup each
4 large egg yolks, or
3 large eggs
1 cup (8 ounces) sour cream or
plain yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon
zest (optional)

Glaze (optional):
1 cup confectioners' sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons milk or water

1. Preheat the oven to 350 degrees F (325 degrees 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 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.
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
toppings, 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 thinly 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 cheese, 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.

Featured Archive Recipes:
Blueberry Cream Cheese Coffee Cake
Cinnamon-Walnut Coffee Cake
Nadia's Morning Coffee Cake with
Winter Fruits
Pecan Toffee Coffee Cake
Sour Cream and Cinnamon Apple
Coffee Cake
Sour Cream Pecan Coffee Cake
(Commander's Palace)

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