MAKEOVER SOUR CREAM COFFEE CAKE

Makeover Sour Cream Coffee Cake image

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

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 285 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 280mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.