ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sour Cream Coffee Cake

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield

10 servings (serving size: 1 piece)

Mix the dry ingredients with the wet until just combined (don't overstir) for the best result. This is tastiest warm from the oven, but leftovers are also delicious.

Ingredients

  • 3/4 cup old-fashioned rolled oats (about 2.5 ounces), divided
  • Cooking spray
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 ounce whole-wheat flour (about 1/4 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar, divided
  • 1/3 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) carton light sour cream (such as Daisy)
  • 2 tablespoons finely chopped walnuts, toasted
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon chilled butter, cut into small pieces

Nutrition Information

  • calories 276
  • fat 11.5 g
  • satfat 6.5 g
  • monofat 2.5 g
  • polyfat 1.2 g
  • protein 5.5 g
  • carbohydrate 38.5 g
  • fiber 1.4 g
  • cholesterol 61 mg
  • iron 1.5 mg
  • sodium 247 mg
  • calcium 59 mg

How to Make It

  1. Preheat oven to 350°.

  2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.

  3. Coat a 9-inch springform pan with cooking spray; set aside.

  4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.

  5. Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.

  6. Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.