[X]

Home > Recipes > Makeover Sour Cream Coffee Cake

Makeover Sour Cream Coffee Cake Recipe

Makeover Sour Cream Coffee Cake Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

Warm, buttery coffee cake: you just can't beat a good one. And Janice Kuhlmann's recipe for Sour Cream Coffee Cake is just that. With a lovely, tender interior and a slightly crunchy crust, it has a wonderful texture not unlike poundcake. But it's the lemon and almond flavors plus the full cup of walnuts that really take this Newington, Connecticut reader's cake over the top on taste.

This recipe is:

Healthy

[X]

Rate Makeover Sour Cream Coffee Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Makeover Sour Cream Coffee Cake Recipe

Prep: 30 min. Bake: 50 min. + cooling

Yield: 16 Servings

30 50 80

Ingredients

1/2 cup butter, softened
2 cups sugar
1 egg
4 egg whites
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups (12 ounces) reduced-fat sour cream
1/4 cup chopped walnuts, toasted
2 teaspoons confectioners' sugar

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Stir in the lemon juice, lemon peel and extract. Combine the flour, baking soda and salt; add to butter mixture alternately with sour cream. Fold in walnuts.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 50-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.

Nutritional Facts 1 slice equals 285 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 280 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Makeover Sour Cream Coffee Cake in Light & Tasty February/March 2007, p11

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Makeover Sour Cream Coffee Cake

Makeover Sour Cream Coffee Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jan. 20, 2013 by Mamabee62

This isn't a rating; just a question. The recipe description talks about a "full cup of walnuts" but the ingredients list has only 1/4 cup. ?? I sure like the sound of this cake and would love to bake it, but would like to know about the quantity of walnuts, please.

Reviewed on Sep. 30, 2012 by mblinder

A good basic coffecake. Love the lemon flavors!

Reviewed on Jul. 04, 2011 by bertye

I want to try this coffee cake but it does not use baking powder. Am I missing the obvious?

Reviewed on Jan. 15, 2009 by eresam

I substitued Splenda for sugar. I also omitted the lemon juice and lemon rind since we are not fond of lemon. Using Splenda has got to bring down the calorie level somewhat. The cake turn out moist and just fabulous. My husband and I love it.