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.
3/4 cup old-fashioned rolled oats (about 2.5 ounces), divided
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
How to Make It
Preheat oven to 350°.
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.
Coat a 9-inch springform pan with cooking spray; set aside.
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.
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.
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.
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.
Didn't take that long to prepare, and the effort was well worth it. Kudos galore from my family, who are spoiled by rich baking. We are now aiming to eat/cook healthier, and we all appreciated the results using only 1/3 cup of butter. Love the texture with the oats. I followed everything to the letter (except for levelling the measuring cup with a knife), but I used an 8-inch square pan instead of the springform. (The photos don't look like a springform, btw.) It was lovely and moist and flavourful. I won't be using any other recipe in the future. Thanks for this one!