I made this over the weekend. It was awesome. You should make one too. ‘Cause even when you’re eating light, sometimes a girl’s gotta have cake for breakfast.
SOUR CREAM COFFEE CAKE
Source: cookinglight.com (YES! It’s light!)
3/4 c. old fashioned oats, divided
1 c. flour
1/4 c. whole wheat flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. granulated sugar
1/2 c. brown sugar, divided
1/3 c. butter, softened
2 large eggs
1 t. vanilla extract
1 – 8 oz. carton light sour cream
2 T. finely chopped walnuts or pecans, toasted
1/2 t. ground cinnamon
1 T. chilled butter, cut into small pieces
Preheat oven to 350.
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″ springform pan with cooking spray; set aside.
Reserve 1/4 c. oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Combine processed oats, flours, 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, alternating with sour cream (beginning and ending with flour mixture). Batter will be slightly lumpy because of the oats. Spoon into the 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 of butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350 for 35 – 40 minutes, or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of the pan. Cool cake in pan for 10 minutes; remove from pan.
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; SODIUM: 247mg
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