Oatmeal Sour Cream Coffee Cake
User Reviews
5
Oatmeal Sour Cream Coffee Cake
Description
The Oatmeal Sour Cream Coffee Cake recipe uses toasted old fashioned oats, ground partially, to add both texture and flavor to the batter, along with all-purpose flour, sour cream, sugars, butter, and eggs. Baking powder and baking soda provide leavening, while cinnamon and vanilla contribute harmonious flavor notes. The batter is combined by alternating the dry oat-flour mixture with sour cream to maintain moisture and tenderness.
The topping is a cinnamon-sugar mixture combined with reserved toasted oats and cold salted butter, cut together to create a crumbly texture. This is sprinkled evenly over the batter before baking. The cake is baked until set, resulting in a golden crumb with a crunchy streusel layer contrasting a soft interior.
This cake is suitable for breakfast or coffee breaks, offering a slightly sweet and textured treat to accompany beverages. It can be served warm or at room temperature.
The original recipe notes advise omitting the oatmeal topping if the cake will not be consumed within a few hours to avoid softening. This helps maintain the topping’s crispness for optimal texture.
Oatmeal topping can be omitted if not eaten within a few hours, as it may become soft.
Ingredients
- 1 cup old fashioned oats
- 1 ¼ cups all-purpose flour
- 1 cup sour cream
- ¾ cup light brown sugar divided
- ½ cup granulated sugar
- ⅓ cup butter softened, unsalted
- 2 large egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 2 tablespoons butter cold, salted
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch x 9-inch baking dish with cooking spray and set aside.
- Spread the oats across a baking sheet and toast for 6 minutes until light brown. Reserve 1/2 cup of the toasted oats and set them aside. Place the remaining oats into a food processor and pulse until finely ground.
- In a medium bowl, whisk together ground toasted oats, flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer or a hand mixer, beat together the unsalted butter, granulated sugar, and 1/4 cup of brown sugar until light and fluffy. Add the eggs one at a time, combining well after each addition. Add the vanilla and mix to combine.
- Alternate adding the flour mixture and the sour cream into the wet batter, starting and ending with the flour mixture.
- Pour the batter into the prepared baking dish and spread evenly.
- Combine reserved 1/2 cup toasted oats, remaining 1/2 cup brown sugar, and cinnamon in a bowl. Use a pastry cutter or fork to cut in the cold butter until well blended. Sprinkle the oat topping evenly over the batter.
- Bake for 38-42 minutes or until the cake tester comes out clean. Cut into 9 square and serve warm or at room temperature.
Notes
- Oatmeal topping can be omitted if not eaten within a few hours, as it may become soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9squares
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 360kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 191mg | 8% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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