Printable | Taste of Home

Makeover Sour Cream Coffee Cake

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

Printed from tasteofhome.com Aug 29, 2008

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Makeover Sour Cream Coffee Cake cont.

In a large mixing 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.