Nutty Lemon Coffee Cake Recipe

5 1 1
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Nutty Lemon Coffee Cake Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2-1/2 cups 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 mixing 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.
Originally published as Nutty Lemon Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p61

Nutritional Facts

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

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2-1/2 cups 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
  1. In a mixing 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.
Originally published as Nutty Lemon Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p61

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MY REVIEW
eyeglass User ID: 1015092 40223
Reviewed Aug. 13, 2013

"This coffee cake is very delicious. Took it to church and it went fast. Recommend it highly."

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