Over on Prairie Flower Farm Linda shared a recipe for coffee cake.
It is very good.I did change a few things.I added more almond flavor from 1/2 to 1 teaspoon.
I did increase the fresh squeezed lemon juice from 2 teaspoon to 1 table spoon.I used hazel nuts/filberts instead of walnuts.I did sprinkle cinnamon/sugar on the top.
It is moist and would be really good served with lemon curd or whipped cream.
I just went back to re read the recipe and see something I did not pay attention to yesterday when I copied the recipe.Linda made a streusel for the center. I will try that next time.
- 16 Servings
- Prep: 30 min. Bake: 50 min. + cooling
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1 cup chopped walnuts
- 2 teaspoons confectioners' sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon peel and extract. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream beating well after each addition.
- Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
It is a wonderful 57 degrees this morning. I love the fall in Iowa. The smell of walnut trees, the crunch of leaves as you walk, apples off the tree, the last green tomatoes-- fried up crisp and brown, a big pot of chilli or vegetable soup made with the remaining garden produce.
Have a great weekend. j