Friday, May 20, 2005

Sour Cream Coffee Cake

Sour Cream Coffee Cake

For the batter

3/4 cup old-fashioned rolled oats, divided
1 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
8 ounces sour cream

For the topping

1/4 cup toasted whole oats, reserved from 3/4 cup above
1/4 cup packed brown sugar
3 tablespoons finely chopped toasted walnuts
1/2 teaspoon cinnamon
pinch salt
1 1/2 tablespoons chilled unsalted butter, softened

To prepare the batter

Preheat oven to 350 degrees.

Scatter oats onto a baking sheet - place in the oven and bake until lightly toasted, about 5 to 8 minutes. Remove and allow to cool completely.

Scoop 1/4 cup oats out from the rest and set aside for the topping.

Place remaining oats into a food processor or blender- pulse until finely ground.

In a medium bowl, whisk together all-purpose flour, whole-wheat pastry flour, baking powder, baking soda, salt and ground oats.

In a large mixing bowl, beat together butter and sugars until creamy and light. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla. Mix in dry ingredients, alternately with sour cream, beginning and ending with the dry ingredients. Scoop mixture into a 9" springform pan coated with cooking spray, spreading the mixture evenly over the bottom with an offset spatula.

To prepare topping

In a medium bowl, toss together reserved 1/4 cup toasted whole oats, 1/4 cup brown sugar, walnuts, cinnamon and salt. Cut in butter with a pastry blender until combined. Evenly scatter the mixture over the top of the batter.

Place pan into the oven and bake until a toothpick placed near the center of the cake comes out mostly clean with a few moist crumbs attached, about 36 to 40 minutes. Remove from the oven and place pan on a wire rack to cool for 10 minutes. Remove sides and allow cake to warm before serving.

Makes about 8 to 10 servings.

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