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Nutty Lemon Coffee Cake Recipe

One morning about 20 years ago, a neighbor invited me over to help her "taste" this new recipe. Now every time I make this delicious coffee cake, it reminds me of my good friend in back in Ohio.

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Nutty Lemon Coffee Cake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 16-20 Servings

20 30 50

Ingredients

1 cup butter, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
TOPPING:
1 cup ground pecans
1/2 cup sugar
1 teaspoon ground cinnamon

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In another bowl, mix sour cream and extracts.Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture. Mix well. Spread half in a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 258 calories, 15 g fat (8 g saturated fat), 64 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Nutty Lemon Coffee Cake in Cookin' Up Country Breakfasts Cookbook , p61