Menu Enter a recipe name, ingredient, keyword...


Sour Cream Coffee Cake


from Cooking Light
Calories: 276
Fat 11.5g (sat 6.5 mono 2.5 poly 1.2)
Protein: 5.5g
Carb 38.5
Fiber: 1.4g
Cholesterol: 61mg
Iron: 1.5mg
Sodium 247 mg
Calcium: 59mg

Google Ads
Rate this recipe 4/5 (1 Votes)
Sour Cream Coffee Cake 0 Picture


  • 3/4 cup old-fashioned rolled oats (2.5oz) divided
  • cooking spray
  • 4.5 oz all-purpose flour (1 cup)
  • 1 oz whole-wheat flour (1/4 cup)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar divided
  • 1/3 cup butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 (8oz) carton light sour cream
  • 2 tbsp finely chopped walnuts, toasted
  • 1/2 tsp ground cinnamon
  • 1 tbsp chilled butter, cut into small pieces


Servings 10


Step 1

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-in springform pan with cooking spray, set aside.
4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process for 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, basking 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 (if using 9-in sprinform pan, cook for 25 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.


Review this recipe