Appalachian Food

Lynn Gault’s Sour Cream Coffee Cake

coffee cake

I’ve been on a coffee cake kick lately. I remember back in the day when all the ladies at church were crazy over coffee cakes. Including Granny.

Truthfully in those days I didn’t see what the big deal about coffee cake was. As we grow older our tastes seem to change and these days I think the church ladies knew what they were talking about.

One of my favorite coffee cake recipes comes from the “Folk School Cookbook” published by John C. Campbell Folk School.

Lynn Gault’s Sour Cream Coffee Cake

Nut filling

  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 cup chopped pecans
  • 1 1/4 teaspoon cinnamon

Dry ingredients

  • 2 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients

  • 1 cup butter softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice

Mix nut filling ingredients together and set aside.

Sift dry ingredients together and set aside.

Cream butter and sugar until light and fluffy.

Add eggs, sour cream, vanilla, and lemon juice mixing well after each.

Stir in dry ingredients until just mixed.

Spread half the batter into a greased (or use parchment paper) 9-inch spring form pan. Sprinkle half the nut mixture on batter. Drop the rest of the batter by spoonfuls onto the nut mixture. Sprinkle the rest of the nut mixture on top and bake at 350 degrees for 30-35 minutes or until cake is done.

To pick up your own copy of the “Folk School Cookbook” go here.


p.s. Lynn Gault was a driving force in the development of the Folk School’s ceramic program.

Appalachian Cooking Class details

Come cook with me!

Location: John C. Campbell Folk School – Brasstown, NC
Date: Sunday, June 23 – Saturday, June 29, 2019
Instructors: Carolyn Anderson, Tipper Pressley

Experience the traditional Appalachian method of cooking, putting up, and preserving the bounty from nature’s garden. Receive hands-on training to make and process a variety of jellies, jams, and pickles for winter eating. You’ll also learn the importance of dessert in Appalachian culture and discover how to easily make the fanciest of traditional cakes. Completing this week of cultural foods, a day of bread making will produce biscuits and cornbread. All levels welcome.

Along with all that goodness Carolyn and I have planned a couple of field trips to allow students to see how local folks produce food for their families. The Folk School offers scholarships you can go here to find out more about them. For the rest of the class details go here.

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  • Reply
    Pamela Danner
    April 23, 2019 at 4:22 pm

    Sounds delicious! I love coffee cakes and I am going to try this one! Thank you for sharing!

  • Reply
    April 22, 2019 at 12:06 pm

    I’m going to remember this one! I can’t eat walnuts these days – one more weird thing to add to the list of things I love and suddenly can’t eat, darn it – but pecans are still okay 🙂 And any reason to buy sour cream is welcome, because then I can put it in everything. Maybe I’ll make a big pot of chili in the crockpot just so I can add a dab of sour cream to every bowlful. And then have your coffee cake for dessert! Wow!

  • Reply
    Gayle Larson
    April 22, 2019 at 8:07 am

    Coffee cakes and crumb cakes have always been my favorites.

  • Reply
    Sheryl Paul
    April 22, 2019 at 7:26 am

    Sounds yummy, will try this one. Thanks

  • Reply
    Miss Cindy
    April 22, 2019 at 7:05 am

    I tasted your coffee cake ,Tip, that’s a pretty good recipe! I like a combination of brown sugar, pecans, cinnamon and butter….start with that and nothing can go wrong!

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