SOUR CREAM PEACH KUCHEN
For an old-fashioned treat, there's nothing that beats my mom's peach kuchen. With a melt-in-your-mouth crust and a lightly sweet filling, this dessert is perfect after a big meal. -Cathy Eland Hightstown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.
Nutrition Facts : Calories 507 calories, Fat 24g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 197mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY SOUR CREAM KUCHEN
This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.
Provided by AUNT MAMIE
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
- Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
- Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 46.1 g, Cholesterol 79.9 mg, Fat 15.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 324.2 mg, Sugar 26.3 g
KUCHEN
This recipe calls for peaches in the Kuchen, but feel free to use blueberries, pears or plums. Frozen peaches may also be used, defrost peaches before using.
Provided by Sally Humeniuk
Categories Cake or dessert
Time 45m
Number Of Ingredients 14
Steps:
- Grease a 9x13-inch pan. Preheat oven to 350F degrees. In a large bowl cream together ½ cup butter and the ½ cup sugar. Blend in the egg, almond extract, and sour cream. Mix in 1 ½ cups of flour and the baking powder. Spread the dough in the prepared pan.
- In a small bowl mix the ¼ cup softened butter, ¼ cup of sugar, ¼ cup of brown sugar, and ¼ cup of flour, the cloves, and cinnamon.
- Sprinkle half of the topping over the cake dough, place the peach slices over the entire surface, and sprinkle the remaining topping to cover the Kuchen.
- Bake on the center rack in the oven for 30-35 minutes. Check the cake with a toothpick at 30 minutes and if it comes out with crumbs on it, it's done.
- The Kuchen can be served right out of the oven, but if you let it sit for two to three hours before serving, the clove flavor becomes more mild and all the flavors are melded nicely. Leftovers should be refrigerated in an air-tight container.
Nutrition Facts : Calories 467 kcal, Carbohydrate 47 g, Protein 4 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 99 mg, Sodium 237 mg, Sugar 26 g, ServingSize 1 serving
APPLE SOUR CREAM KUCHEN
Family and the folks from church love this cake from Ann Byrn (The Cake Mix Doctor). I've made it many times and experimented with different pan sizes. I've listed my results below so you can choose to make it "moist and gooey" or with a firmer cake base (my preference). Slicing the apples takes some time, but since the recipe uses a cake mix, it goes together faster than you think! This was a "hot item" when sold at a church bake sale (sold in disposable pans).
Provided by Acerast
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven.
- Preheat the oven to 350°F.
- Lightly grease the pan(s) of your choice according to how moist or firm you like your cake.
- 9x13 inch pan for a moist, gooey cake.
- 10x15 inch jelly roll pan for a firmer, sheet cake.
- Or 2 8x10 disposable pans for firm cakes (that are great for bake sales.).
- In a large mixing bowl, place the cake mix, sour cream, 4 Tablespoons butter and the egg.
- Blend on low speed just until the mixture forms a thick dough (about 1 minute).
- Gently press the dough evenly over the bottom of your chosen pan(s) so that it reaches the sides.
- Bake for 10 minutes.
- Meanwhile, toss the apple slices with the lemon juice in another mixing bowl.
- Combine the sugar and cinnamon in a small bowl.
- Remove the cake from the oven but leave the oven on.
- Arrange the apple slices in rows over the top of the cake.
- Sprinkle the sugar mixture evenly over the apples.
- Drizzle the remaining 4 Tablespoons of melted butter over the sugar mixture.
- Return the pan(s) to the oven and bake the cake until it is golden brown and a toothpick inserted in the center comes out clean (30 - 40 minutes for the firmer cakes), (Ann Byrn bakes her 9x13 for 30-32 minutes but this was too gooey in the center for me).
- Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
- This is wonderful warm but also too good to resist when cool.
- Store covered at room temperature for 3 days or in the refrigerator for up to a week.
- I have not frozen this cake but it says you can wrap it in foil and freeze it.
BLUEBERRY KUCHEN
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. -Anne Krueger, Richmond, British Columbia
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended. , Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.
Nutrition Facts : Calories 271 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 189mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KüCHEN)
Provided by Gil Marks
Categories Cake Mixer Dairy Breakfast Brunch Dessert Bake Hanukkah Sukkot Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Sour Cream Vegetarian Pescatarian Peanut Free Soy Free
Yield One 9-inch square or Bundt cake; 6 to 9 servings
Number Of Ingredients 23
Steps:
- 1. 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.
- 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 unitl 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 topping, 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 thinkly 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 chees, 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.
ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KUCHEN)
Make and share this Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen) recipe from Food.com.
Provided by Mizzy
Categories Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 20
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.
PEACH KUCHEN
"KUCHEN IS a filling dessert for this German meal. It's not too sweet, and you can use virtually any of you favorite fruits. As a child, I took great pride in arranging the fruit in the pan. We always made this dessert on the same day of the meal so it would be warm and fresh. A dollop of whipped cream on top was an added treat!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts :
More about "sour cream kuchen recipes"
27 SOUR CREAM CAKE RECIPES
From allrecipes.com
Estimated Reading Time 6 mins
- Sour Cream Lemon Pound Cake with Cherry Compote. "I love this cake," raves reviewer nick. "I've made it several times and it has always turned out great — quite moist and dense."
- Sour Cream Bundt Cake. You only need four ingredients to make this incredibly moist Bundt: yellow or chocolate cake mix, sour cream, vanilla extract, and confectioners' sugar.
- Sour Cream Coffee Cake. This crowd-pleasing coffee cake recipe has a surprise inside: A layer of sugary cinnamon walnuts adds a pleasant crunch to an otherwise pillowy soft cake.
- Make-Ahead Sour Cream Coffee Cake. Mix up this classic coffee cake, which has a sweet pecan topping, the night before you plan to eat it. When you wake up, just pop it in the oven and serve warm.
- Grandma's Sour Cream Pound Cake. "Wow ... what a moist and flavorful cake," according to reviewer CLANCYSMOM. " I've been searching for a sour cream bundt cake recipe like my mom used to make and this is it."
- Blueberry Sour Cream Coffee Cake. Use fresh or frozen berries to make this delightful Bundt. If you're using frozen fruit, recipe creator d newman recommends lengthening the bake time a bit.
- Cranberry Upside Down Sour Cream Cake. "I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it," says recipe creator LINDA MAUGERI.
- Pecan Sour Cream Coffee Cake. "For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs," says Chef John. "So here I significantly upped the amounts used.
- Instant Pot Cheesecake with Sour Cream Topping. Use your pressure cooker to make this decadent cheesecake. The three-ingredient topping, made with sour cream, sugar, and vanilla extract, is a creamy addition.
- Too Much Chocolate Cake. This award-winning cake has more than 6,500 five-star reviews. "This chocolate cake is phenomenal," raves user Ellen E. "I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews."
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