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

aimeelynn's Review

July 13, 2014
Wonderful. I subbed non fat Greek yogurt for the sour cream because it was what I had.

FarmerD's Review

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

amolsson's Review

July 04, 2013

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.

creamcheese's Review

March 02, 2013
This was SPECTACULAR. The toasted oats gave incredible flavor to the cake - just AMAZING. Served at guests and they went wild. Will totally make again.

Cathrina's Review

April 06, 2012

Gerianne's Review

January 31, 2012
My daughter has made this twice with excellent results. She didn't have walnuts and substituted pecans. The cake is light and not overly sweet and the topping perfect.

Heatherbee007's Review

August 07, 2011
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!

Bethany101's Review

March 29, 2011
This was good but not great. The oats on the topping were a bit chewy (sticking to your teeth). The walnuts added a nice kick to the cake.

ChefAmandaLynn's Review

March 21, 2011
Made this in a bundt pan and it turned out gorgeous. The topping was the best part, and I left the nuts out of the topping. We thought some cinimon in the batter would have been a good addition.