Nutty Lemon Coffee Cake Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Sour cream | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Lemon extract | 1 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Pecans | 1 Cup (16 tbs) (TOPPING:) | |
| Sugar | 1/2 Cup (16 tbs) (TOPPING:) | |
| Ground cinnamon | 1 Teaspoon (TOPPING:) |
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.x 2-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.
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.x 2-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.
Chef
