I always keep my pantry stocked with basics so I am whip up recipes like this one for delicious sour cream coffee cake. It was featured in Cooking Light Magazine this month and I thought it would be the perfect breakfast treat this week. It was really simple to put together, here is the recipe so you can try it out yourself.
Ingredients
3/4 cup old-fashioned rolled oats, divided
Cooking spray
1 and 1/4 cups all-purpose flour
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
2 tablespoons finely chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces
Directions
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, flour, 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.
yummy!
wow this looks so good!
Your coffee cake looks and sounds delicious!
One of my cousins made this and just texted me about how good it was 🙂 Thanks for posting on FTF! By the way, I am planning on featuring your fave mascara post next week on the last FTF of the summer. 🙂
That looks absolutely divine. I'm going to add this recipe to my “need to try” pile- beautiful picture! Thanks for stopping by our blog and linking up on Friday- we love having you participate!
Brad and I made your Sour Cream Coffee Cake this morning; it is delicious!!!