Coffee Cake Sour Cream Recipe

5 1
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Coffee Cake Sour Cream Recipe

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5 1
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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 in 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.
Originally published as Sour Cream Coffee Cake in Light & Tasty

Nutritional Facts

1 slice: 390 calories, 20g fat (10g saturated fat), 120mg cholesterol, 337mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 7g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 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 cup (8 ounces) sour cream
  • 1 cup chopped walnuts
  • 2 teaspoons confectioners' sugar
  1. 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.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in 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.
Originally published as Sour Cream Coffee Cake in Light & Tasty

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