Sour Cream Coffee Cake from Cooking Light

Ingredients

  • 3/4  cup  old-fashioned rolled oats (about 2.5 ounces), divided
  • Cooking spray
  • 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

Preparation

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-inch springform pan with cooking spray; set aside.

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.

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 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.

Nutritional Information

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