Indulge your senses with a slice of our delightful Oatmeal Sour Cream Coffee Cake—a treat that combines the wholesome goodness of oats with the rich, creamy flavor of sour cream. This American classic is not just a cake; it's a warm hug for your taste buds, perfect for breakfast, brunch, or an afternoon snack. With a cinnamon-sugar streusel topping that adds a delightful crunch, this cake is sure to become a favorite in your household. Ready to impress your family and friends? Let’s dive into this easy-to-follow recipe that promises to fill your kitchen with irresistible aromas and your heart with joy!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup rolled oats
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium bowl, combine rolled oats and sour cream. Let the mixture sit for 15 minutes to soften the oats and allow them to absorb moisture.
- In a large mixing bowl, cream together softened butter and white sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and baking powder to ensure even distribution of leavening agents.
- Gradually fold the dry flour mixture into the wet ingredients, alternating with the oats and sour cream mixture. Mix until just combined, being careful not to overmix.
- For the streusel topping, mix brown sugar, cinnamon, and a small amount of softened butter in a separate bowl until crumbly.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the cinnamon-brown sugar streusel evenly over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15-20 minutes before slicing and serving.
- Serve warm or at room temperature. Optional: dust with powdered sugar or serve with a dollop of additional sour cream.
Tips
- Soak the Oats: Allowing the rolled oats to soak in sour cream for 15 minutes not only softens them but also enhances the cake's moisture and texture. Don't skip this step!
- Creaming Technique: When creaming the butter and sugar, make sure to beat them until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, resulting in a lighter cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture, so be gentle!
- Perfect Streusel: For an extra crunchy topping, use cold butter when making the streusel. This will help create those desirable crumbly bits that contrast beautifully with the soft cake.
- Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. If it’s still wet, give it a few more minutes in the oven.
- Serving Suggestions: Enjoy the cake warm or at room temperature. For an extra special touch, dust with powdered sugar or serve with a dollop of sour cream for added richness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
