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Sour-Cream Coffee Cake

This cake can be frozen for up to six months, whole or in slices. For single pieces, slice the cake, and wrap each in plastic before freezing; thaw at room temperature.

  • prep: 20 mins
    total time: 2 hours
  • yield: Serves 12




  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 tablespoon baking powder
  • 1 teaspoon teaspoon salt
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Cinnamon-Walnut Topping


  1. Step 1

    Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.

  2. Step 2

    With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.

  3. Step 3

    Spread a third of the batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.

  4. Step 4

    Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

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