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.
Serving size: Complete recipe
Calories 5409 Calories from Fat 2852
% Daily Value*
Total Fat 328 g505.1%
Saturated Fat 154.2 g771%
Trans Fat 0 g
Cholesterol 1236.2 mg412.1%
Sodium 3035.6 mg126.5%
Total Carbohydrates 575 g191.7%
Dietary Fiber 22.1 g88.2%
Sugars 317 g
Protein 69 g137.2%
Vitamin A 154.8% Vitamin C 5.8%
Calcium 148.4% Iron 125.5%
*Based on a 2000 Calorie diet