Makeover Sour Cream Coffee Cake Recipe
- 1/2 cup butter, softened
- 2 cups sugar
- 1 egg
- 4 egg whites
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon almond extract
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1-1/2 cups (12 ounces) reduced-fat sour cream
- 1/4 cup chopped walnuts, toasted
- 2 teaspoons confectioners' sugar
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Stir in the lemon juice, lemon peel and extract. Combine the flour, baking soda and salt; add to butter mixture alternately with sour cream. Fold in walnuts.
- Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Makeover Sour Cream Coffee Cake(6)
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A very nice coffee cake with light buttery and lemon flavor. I only used 1 cup sugar. It turned out just the way we liked it. Great for family gatherings. Thanks for sharing.
A great makeover recipe! This is delicious! I used vanilla yogurt in place of the sour cream & cut the sugar by half. I also added 3 cups of chopped apples. The cake itself is moist & delicious. The apples make it even better :) Oh, I used a full cup of walnuts!
This isn't a rating; just a question. The recipe description talks about a "full cup of walnuts" but the ingredients list has only 1/4 cup. ?? I sure like the sound of this cake and would love to bake it, but would like to know about the quantity of walnuts, please.
A good basic coffecake. Love the lemon flavors!
I want to try this coffee cake but it does not use baking powder. Am I missing the obvious?
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