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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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