Printable | Taste of Home

Sour Cream Coffee Cake

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

In a large mixing bowl, cream butter and sugar. Add eggs, one at a

Printed from tasteofhome.com Oct 8, 2008

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Sour Cream Coffee Cake cont.

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.