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Nutty Lemon Coffee Cake

By: Cecilia Knox

"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."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 cup 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. 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 degrees F for 30-35 minutes or until cake tests done.