Grandmother's Cinnamon-Sugar Kuchen (Dairy)

Nov 24 2022

A kosher recipe for Cinnamon-Sugar Kuchen, a rich sour cream coffee cake with a ribbon of cinnamon sugar; the cinnamon mixture tops the cake too.

Ingredients

For the Cinnamon Sugar Topping:
⅓
cup (65 g) sugar
2
tablespoons cinnamon (or according to taste)
4
tablespoons (2 ounces/60 grams) unsalted butter (melted)
For the Cake Batter:
3 ½
cups (1 pound/450 grams) cake flour ( OR 3 1/4 cups all-purpose flour, and 1/4 cup plus 1 tablespoon cornstarch)
2
teaspoons baking powder
6
ounces (1 1/2 sticks/170 grams) unsalted butter, room temperature (cut into small bits)
¾
cup (6 ounces/170 grams) sugar
2
large eggs
½
cup (120 ml) milk
8
ounces (250 grams) sour cream

Step 1
Preheat oven to 375 F/190 C. Grease and flour a large tube pan. In a small bowl, combine cinnamon and sugar. Place the melted butter in another small bowl. Set aside.
Step 2
In a large bowl, whisk together the cake flour (or all-purpose flour and cornstarch), and baking powder. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and stir to combine.
Step 3
Make a well in the center of the mixture. Put the eggs, milk and sour cream into the well. With a wooden spoon, slowly begin mixing the wet ingredients into the dry ingredients until the mixture is combined. (The batter will be very thick).
Step 4
Spread half the batter into the bottom of the prepared pan. Drizzle evenly with half of the melted butter. Then, sprinkle half of the cinnamon and sugar mixture on top of that.
Step 5
Spread the rest of the batter on top of the cinnamon and sugar. Drizzle with the remaining melted butter, followed by the rest of the cinnamon and sugar mixture.
Step 6
Bake for 50 minutes to an hour, or until a tester inserted into the center comes out clean. Be careful not to overcook as this makes the cake dry.