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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

JWhalenTyler's Review

April 24, 2010
This was good, but not amazing. I think it was just a little too dry for what you expect from coffee cake. I would make this again, but only if it were for a calorie-conscious audience.

carolfitz's Review

April 07, 2013
Chose this to use up some sour cream and got great results. Made to recipe, only change was unintentional -- one of our eggs was double-yolk. Baked beautifully using 8" springform and done in 38min even with the smaller pan. Very tender crumb, simple but very good & looked just like the photo.

Kvelez's Review

March 05, 2010
This recipe was amazing! I love the taste and texture. My coffee cake came out looking exactly like the picture in the Cooking Light Magazine. I had one slice and can't wait for another :)

FarmerD's Review

November 17, 2013
All who had it liked it very much. I will make it again, I am sure.

Nowlan20's Review

February 22, 2010
Simply divine! Easy to make, smells phenomenal, and tastes beyond this world! For the 1 cup of sour cream, I used half light sour cream and half fat free plain yogurt (Faye or Fage, can't remember how to spell it). Also added toasted sugared almond slices to the topping. Tastes just as good the next day - will definitely make it again and again!

sobgila's Review

January 23, 2011
This was good, not great. Might try it again - but there are so many other recipes to try.

bricookie55's Review

February 22, 2010
This was wonderful! And it is very forgiving when it comes to substitutions. I only had fat-free sour cream, so I used that. In addition, I omitted the nuts and used Smart Balance Blend in place of the 1/3 cup butter. It still turned out moist, tender, and wonderful! I am already planning on making it again for guests this weekend!

Nbstrange's Review

March 19, 2010
A very moist and nicely textured coffee cake. The only issue was that is was a little sweet. I would serve to all of my guests.

aprild5850's Review

March 13, 2010
Excellent lowfat coffee cake! Has stayed fresh for over 5 days, much longer than the full fat sour cream coffee cake I used to make. This will be my new coffee cake recipe.

RBN1122's Review

November 06, 2010
I added 1/2 tsp of cinnamon to the batter as well. The cake was moist, and best fresh out of the oven. Will make again, best for 3-4 people.