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Nutty Lemon Coffee Cake

 Nutty Lemon Coffee Cake
One morning about 20 years ago, a neighbor invited me over to help her "taste" this new recipe. Now every time I make this delicious coffee cake, it reminds me of my good friend in back in Ohio.
16-20 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • TOPPING:
  • 1 cup ground pecans
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Directions

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating
  • well after each addition. In another bowl, mix sour cream and
  • extracts.Combine flour, baking powder, baking soda and salt; add to
  • creamed mixture alternately with sour cream mixture. Mix well.
  • Spread half in a greased 13-in. x 9-in. baking pan. Combine topping
  • ingredients; sprinkle half over batter. Carefully spread remaining
  • batter on top; sprinkle with remaining topping. Bake at 350° for
  • 30-35 minutes or until cake tests done. Yield: 16-20 servings.

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Nutty Lemon Coffee Cake (continued)

Directions (continued)

Nutritional Facts: 1 serving (1 piece) equals 258 calories, 15 g fat (8 g saturated fat), 64 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.