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 Newington, Connecticut reader's cake over the top on taste.
Now all you rhubarb fans out there can minimize that mouth-puckering flavor without having to ladle on the sugar. This light recipe lets you enjoy one of springtime's quintessential treats and feel good about each bite you take. —Taste of Home Test Kitchen
The original version of this unbelievably over-the-top truffle dessert tastes like it took all day to make! But after our makeover, it can be made with just 30 minutes of hands-on work, so you can focus on other things during this busy season.
Shannon Chabes of Portage, Indiana wanted a lighter version of her grandma's classic summer pie. Our Test Kitchen came up with this one that offers all the flavor of the original but a fourth less fat and 152 fewer calories per slice. How sweet is that?
I always make this dessert over the holidays using leftover eggnog. Now that it boasts all the classic flavor but half the fat and a third fewer calories, we can savor this holiday tradition down to the last rich crumb. —Beth McCreedy, Lapeer, Michigan