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All Reviews for Sara’s Classic Sour Cream Coffee Cake
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Recipe Summary
Yield: Makes one 10-inch cake
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
Gallery
Recipe Summary
Yield: Makes one 10-inch cake
Gallery
Recipe Summary
Yield: Makes one 10-inch cake
Recipe Summary
Yield: Makes one 10-inch cake
Yield: Makes one 10-inch cake
Makes one 10-inch cake
Ingredients
Ingredients
1/3 cup firmly packed light-brown sugar
2 teaspoons ground cinnamon
2 teaspoons all-purpose flour
1 cup coarsely chopped pecans
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
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.
Reviews (10)
Add Rating & Review
80 Ratings
5 star values:
11
4 star values:
14
3 star values:
28
2 star values:
18
1 star values:
9
Load More Reviews
Reviews (10)
Add Rating & Review
80 Ratings
5 star values:
11
4 star values:
14
3 star values:
28
2 star values:
18
1 star values:
9
Add Rating & Review
80 Ratings
5 star values:
11
4 star values:
14
3 star values:
28
2 star values:
18
1 star values:
9
80 Ratings
5 star values:
11
4 star values:
14
3 star values:
28
2 star values:
18
1 star values:
9
80 Ratings
5 star values:
11
4 star values:
14
3 star values:
28
2 star values:
18
1 star values:
9
- 5 star values:
- 11
- 4 star values:
- 14
- 3 star values:
- 28
- 2 star values:
- 18
- 1 star values:
- 9
Martha Stewart Member
Rating: Unrated
12/03/2016
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.
Martha Stewart Member
Rating: Unrated
12/18/2012
It looks like it will be an excellent recipe. I'm going to try it out then I will give it my review.
Martha Stewart Member
Rating: Unrated
08/01/2011
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.
Martha Stewart Member
Rating: Unrated
01/14/2010
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.
Martha Stewart Member
Rating: Unrated
03/28/2009
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!
Martha Stewart Member
Rating: Unrated
02/19/2009
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 !
Martha Stewart Member
Rating: Unrated
12/19/2008
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!!!
Martha Stewart Member
Rating: Unrated
07/20/2008
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!!!
Martha Stewart Member
Rating: Unrated
01/29/2008
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?
Martha Stewart Member
Rating: Unrated
01/22/2008
The texture of this cake was more spongey than I would have liked. I also increased the amount of filling to make it sweeter.
Martha Stewart Member
Rating: Unrated
12/03/2016
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.
Rating: Unrated
Rating: Unrated
12/18/2012
It looks like it will be an excellent recipe. I'm going to try it out then I will give it my review.
Rating: Unrated
08/01/2011
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.
Rating: Unrated
01/14/2010
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.
Rating: Unrated
03/28/2009
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!
Rating: Unrated
02/19/2009
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 !
Rating: Unrated
12/19/2008
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!!!
Rating: Unrated
07/20/2008
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!!!
Rating: Unrated
01/29/2008
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?
Rating: Unrated
01/22/2008
The texture of this cake was more spongey than I would have liked. I also increased the amount of filling to make it sweeter.
All Reviews for Sara’s Classic Sour Cream Coffee Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sara’s Classic Sour Cream Coffee Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
