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Sara's Classic Sour Cream Coffee Cake

80

This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.

  • Yield: Makes one 10-inch cake

Source: Martha Stewart Living, August 2002

Ingredients

For the Brown Sugar/Pecan Filling

  • 1/3 cup firmly packed light-brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons all-purpose flour
  • 1 cup coarsely chopped pecans

For the Cake

  • Vegetable-oil cooking spray
  • 3 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 3/4 cups sour cream
  • Confectioners' sugar

Directions

  1. Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.

  2. Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside.

  3. 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.

  4. 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.

  5. Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.

  6. 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.

Reviews Add a comment

  • fand57@hotmail.com
    3 DEC, 2016
    Saw this on tv and made it. I'm a pretty savvy baker and thought there was not enough flavour in the cake batter. Looked exactly like Martha's when baked but very bland. Can't believe she had the woman who created it on her show and they sell hundreds.
    Reply
  • Deborah G
    18 DEC, 2012
    It looks like it will be an excellent recipe. I'm going to try it out then I will give it my review.
    Reply
  • Granybaker
    1 AUG, 2011
    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.
    Reply
  • mcnacks3384744
    14 JAN, 2010
    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.
    Reply
  • robertwh
    28 MAR, 2009
    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!
    Reply
  • starbake
    19 FEB, 2009
    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 !
    Reply
  • Jessie_in_Tucson
    19 DEC, 2008
    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!!!
    Reply
  • beaglehollerranch
    20 JUL, 2008
    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!!!
    Reply
  • LStein05
    29 JAN, 2008
    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?
    Reply
  • NWang
    22 JAN, 2008
    The texture of this cake was more spongey than I would have liked. I also increased the amount of filling to make it sweeter.
    Reply