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Makeover Sour Cream Coffee Cake

Total Time

Prep: 30 min. Bake: 50 min. + cooling

Makes

16 servings

Warm, buttery coffee cake: you just can't beat a good one. With a lovely, tender interior and a slightly crunchy crust, this 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 over the top on taste.—Janice Kuhlmann, Newington, Connecticut

Ingredients

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1 large egg
  • 4 large egg whites
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 cups reduced-fat sour cream
  • 1/4 cup chopped walnuts, toasted
  • 2 teaspoons confectioners' sugar

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 slice: 285 calories, 9g fat (5g saturated fat), 36mg cholesterol, 280mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 6g protein.

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