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This recipe was first published in “Martha Stewart’s Baking Handbook.” Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
Sour-Cream Coffee Cake Recipe | Martha Stewart This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping. This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping. Skip to content Top Navigation Explore Martha StewartMartha Stewart FOOD HOLIDAYS ENTERTAINING HOME GARDENING
Gallery Sour-Cream Coffee Cake with Cinnamon-Walnut Topping Recipe Summary test prep: 20 mins total: 2 hrs Servings: 12 Advertisement Ingredients Ingredient Checklist 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
The sweet glaze in the recipe is the perfect coffee cake topping. Read the full recipe after the video. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans.
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