Sour Cream Coffee Cake, Light Recipe

Name: Sour Cream Coffee Cake, Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup old fashioned oats, divided (about 2.5 ounces); cooking spray; 4 1/2 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

Servings: persons

3/4 cup old fashioned oats, divided (about 2.5 ounces)
cooking spray
4 1/2 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

1
Preheat oven to 350u00b0.
2
Spread oats in a single layer on a baking sheet. Bake at 350u00b0 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 350u00b0 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.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup old fashioned oats, divided (about 2.5 ounces), cooking spray, 4 1/2 ounces all-purpose flour (about 1 cup), 1 ounce whole wheat flour (about 1/4 cup), and more.

Yes, Sour Cream Coffee Cake, Light falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Coffee Cake, Light

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