Passover Sour Cream Coffee Cake

Prep the Pan:

1. Preheat oven to 350°F.
2.  Generously butter a Bundt pan, making sure to coat every groove. Lightly dust with potato starch to ensure the cake releases easily after baking.

Streusel:

1. In a bowl, combine ½ cup potato starch, ¼ cup almond flour, 1/3 cup sugar, 1½ tsp cinnamon, ½ cup walnuts, and 1/3 cup raisins.
2. Cut in 4 tbsp of cold butter until the mixture forms crumbly streusel pieces.
3. Place in the refrigerator to chill while you prepare the batter.

Cake Batter:

1. Cream softened butter and remaining sugar together for about 3–4 minutes, until light and fluffy.
2. Add the egg yolks (3 yolks + 2 extra) one at a time, mixing well after each addition.
3. Mix in the sour cream and vanilla until smooth.
4. In a separate bowl, whisk together the remaining almond flour, potato starch, tapioca starch, baking powder, and salt.
5. Gradually mix the dry ingredients into the batter until fully incorporated.
6. In another bowl, beat the separated 3 egg whites to soft peaks, then gently fold them into the batter to keep the cake light and fluffy.

Assemble the Cake:

1. Spoon ⅓ of the batter into the prepared Bundt pan.
2. Layer as follows:

• ⅓ batter

• ½ of the streusel

• another layer of batter

• remaining streusel

• finish with the final layer of batter.

    3. Lightly tap the pan on the counter to settle the batter.

Alternative:

Add all of the streusel to the bottom of the pan and pour the cake batter over it. Bake for 50–60 minutes, or until the cake is set and lightly golden. Allow the cake to cool in the pan for 20 minutes, then invert onto a cooling rack. Let cool completely before slicing.