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Makeover Sour Cream Coffee Cake
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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
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
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |