Sour Cream Coffee Cake

By 1For_Him

Ingredients

• 3/4 cup old-fashioned rolled oats
• 4.5 oz all-purpose flour (about 1 cup)
• 1 oz whole-wheat flour (about 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 (8-oz) carton light sour cream
• 2 T finely chopped walnuts, toasted
• 1/2 tsp ground cinnamon
• 1 T butter, chilled

Details

Servings 10

Preparation

Step 1

Preheat oven to 350.

Spread oats on baking sheet. Bake for 6 minutes or until fragrant and light brown. Spray a 9-in springform pan with cooking spray.

Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process until finely ground. Combined processed oats, flours baking powder, baking soda, and salt.

Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat 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. Spoon batter into prepared pan; spread evenly.

Combine remaining oats, brown sugar, nuts, and cinnamon in a bowl. Cut in 1 T butter. Sprinkle top of batter. Bake at 350 for 38 minutes or until a wooden pick comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool in pan for 10 minutes; remove from pan.