Thursday, April 1, 2010

Sour Cream Coffee Cake

My pilates instructor knows how much I love to bake, so she wanted me to try this recipe she found in her Cooking Light Magazine. I was asked to bring a dessert to an Easter party tommorrow morning, so I thought tonight would be the perfect time to make this cake and I can't even tell you how delicious my house smells right now. And the cake tastes even more delicious than it smells! This recipe is a great alternative to the usual heavy, buttery coffee cake I'm used to making.
The "Enlightened Cook" (who published the recipe) explains, "Some coffee cakes might as well be called fatty cakes...We slimmed down this classic and used whole grains in the batter. The result: a moist and satisfying breakfast cake. Light baking is always tricky and adding the whole-grain goal upped the ante again. A combination of all-purpose, whole wheat, and homemade whole-grain rolled oat flour anchored the batter. With a little butter, light sour cream, and a mix of granulated and brown sugars, we acheived the best texture and flavor for the fewest calories and saturated fat."

Sour Cream Coffee Cake

3/4 cup old-fashioned rolled oats, divided
cooking spray
1 cup all-purpose flour
1/4 cup whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup granulated sugar
1/2 cup brown sugar, divided
1/3 cup butter
2 large eggs
1 tsp. vanilla extract
1 (8 oz.) carton light sour cream (such as Daisy)
2 tbsp. finely shopped walnuts, toasted
1/2 tp. ground cinnamon
1 tbsp. chilled butter, cut into small pieces

1. Preheat oven to 350 degress.
2. Spread oats in a single layer on a baking sheet. Bake at 30 for 6 minutes or until oats are barely fragrant and light brown.
3. Coat a 9-inch springform pan with cooking spray.
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, 1at 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. Spoon batter into prepared pan.
6. Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts and cinnamon in a bowl. Cut in 1 tbsp. butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350 degrees 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. yield: 10 servings

Nutrition Facts:
calories 276, fat 11.5g, protein 5.5g, carb 38.5g, fiber 14g, cholesterol 61mg, iron 1.5mg, sodium 247mg, calcium 59mg

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