Sour Cream Coffee Cake
Light & Tasty
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 Stafford Springs, Connecticut reader's cake over the top on taste.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 50 min. + cooling
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 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 cup (8 ounces) sour cream
- 1 cup chopped walnuts
- 2 teaspoons confectioners' sugar
Directions:
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon peel and extract. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in walnuts.
Transfer to a greased and floured 10-in. fluted tube pan. 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.