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Coffee Cake Sour Cream

 Coffee Cake Sour Cream
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.
16 ServingsPrep: 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 McCormick® Pure 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 bowl, cream butter and sugar until light and fluffy. 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 beating
  • well after each addition.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 50-60 minutes or until a toothpick inserted near the
  • center 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.

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Coffee Cake Sour Cream (continued)

Nutritional Facts: 1 slice equals 390 calories, 20 g fat (10 g saturated fat), 120 mg cholesterol, 337 mg sodium, 45 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.