Andrea Cooley March 5, 2010Friday recipe: sour cream coffee cake I will be the first to admit that I am addicted to coffee (you don’t want to be around me if I haven’t had my daily cup o’ joe). And what better to go with my morning coffee than coffee cake? Unfortunately coffee cake (and most delicious pastries) are high in fat and sugar–that’s why they taste so good! This recipe from Cooking Light cuts calories and fat by using light sour cream instead of oil.What are your favorite healthy recipe substitutions?Sour cream coffee cake Ingredients 3/4 cup old-fashioned rolled oats, divided 1 cup all-purpose flour 1/4 cup whole-wheat 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 piecesDirections1. 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. 6 responses to “Friday recipe: sour cream coffee cake” Thanks for sharing the recipe.I don’t have any favorite healthy recipe substitutions or anything but i ensure that i use minimum oil for whatever i cook.I am also addicted to coffee..so am dying to try out such a recipe.I am sure it’s gonna taste yummy!!Look forward to your next post.Log in to Reply You blog has great recipes. I’d love to try them all.Log in to Reply I am also addicted to coffee, but not as much as I’m addicted to desserts. My rule is – one small pastry a day. In the morning. No sugar the rest of the day. Otherwise you don’t want to be around me. 🙂Log in to Reply Seems like this a healthy version, as it calls for whole wheat flour and oats. Looks delicious, I wonder if there is anything I can use instaed of the sour cream? I live in Europe and I can’t seem to find any here..Log in to Reply Seems like this a healthy version, as it calls for whole wheat flour and oats. Looks delicious, I wonder if there is anything I can use instaed of the sour cream? I live in Europe and I can’t seem to find any here..Log in to Reply I’m always in search of light and healthy recipes and that’s how I landed here. Good one. Kara you can sub low fat yogurt for the sour cream. I have done that it many recipes.Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.