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.
- 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 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.
Originally published as Makeover Sour Cream Coffee Cake in Light & Tasty February/March 2007, p11
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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