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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
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.
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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.
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