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Makeover Sour Cream Coffee Cake

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
  • Total Time
    Prep: 30 min. Bake: 50 min. + cooling
  • Makes
    16 servings

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

  • 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.
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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Reviews

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Average Rating:
  • yuehching
    Jan 30, 2014

    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.

  • mdbull4
    Nov 19, 2013

    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!

  • Mamabee62
    Jan 20, 2013

    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.

  • bertye
    Jul 4, 2011

    I want to try this coffee cake but it does not use baking powder. Am I missing the obvious?

  • eresam
    Jan 15, 2009

    I substitued Splenda for sugar. I also omitted the lemon juice and lemon rind since we are not fond of lemon. Using Splenda has got to bring down the calorie level somewhat. The cake turn out moist and just fabulous. My husband and I love it.