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Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.
Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside.
Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.
While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times.
Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.
Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Dust with confectioners' sugar.
It looks like it will be an excellent recipe. I'm going to try it out then I will give it my review.
This recipe is wrong and it is expensive so a shame to even try. Comparing it to other similar recipes, there is too much flour.
Correct it immediately or take it off the site, please.
On a scale of 1 to 10, this was a 2. I was so disappointed, it wasn't cheap to make and it will go in the trash. Martha USUALLY has very good recipes but not this time. Bad, just bad, not worth the calories.
This was my first attempt at baking in years...
When i was mixing the batter i had the inspiration (based on taste of the batter), to add 1 tsp of Cinnamon, 1 tsp of Nutmeg, 1 tsp of cloves and about 1/4 cup of molasses...
I also did not have a bundt pan. I used a square deep spring form pan...Definitely not as pretty... I also noticed the cooking time was about 40 minutes.
It turned out exceptionally well and moist!
I made this coffee cake yesterday and it is the best I have ever made-which says alot as I am a pastry Chef ! I did make it here at home and I have a gas range which I believe makes all the difference in the height and moisture . I even let everyone know where I got the recipe ! Thank you for sharing this cake !
I thought this cake was perfect. Based on other reviews of being dry, I added 2 cups of sour cream (instead of 1 3/4). I also added 1 teaspoon of unsweetened cocoa powder to the filling. Baked perfectly, texture was great. I can see why some call it dry, but I ate it while sipping coffee and found the cake to be perfect!!!
I made this cake today and it came out terrific. I was initially worried because of the other comments posted about this cake. Everything I make from Martha Stewart always comes out great. And I don't consider myself an impressive baker by far but compared to how these other peoples cakes turned out they must have done something wrong. I did do something a littlle different though. I have a gluten allergy so I did use a mixture of gluten free flours instead of wheat flour. 5 STARS!!!
dry perhaps you overbaked it this is something we bakers need to be careful of perhaps your oven runs hot is there a thermometer inside for you to see what the heat is the oven- temp could be set wrong -- is it a convection oven I have baked a pound cake a 325 and put it in the oven-- cold --did not preheat the oven -- truly it took about 1 hour 15 minutes this is a POUND cake at 325 for a bit more than an hour reduce your baking time or experiment with the temp lower by 25 degrees
I too thought it was too airy, and mine also seemed on the dry side. What could I do to make it heavier? More sour cream?
The texture of this cake was more spongey than I would have liked. I also increased the amount of filling to make it sweeter.