Nutty Lemon Coffee Cake
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Sour cream||8 Ounce (1 Cup)|
|Vanilla extract||1 Teaspoon|
|Lemon extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground pecans||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
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.
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.