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Oatmeal Sour Cream Coffee Cake

This oatmeal sour cream coffee cake is a delightful blend of rich flavors and moist textures, perfect for any time you crave a sweet treat.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Coffee Cake, Easy
Servings: 8 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • 9-inch Round Cake Pan

Ingredients

Dry Ingredients

  • 1 cup old fashioned oats
  • 1.25 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1 cup sour cream
  • 0.5 cup granulated sugar
  • 0.75 cup light brown sugar divided
  • 0.33 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons salted butter cold

Instructions

  • Step 1: Prepare Your Ingredients. Ensure all ingredients are at room temperature. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  • Step 2: Combine Dry Ingredients. In a large mixing bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • Step 3: Cream the Butter and Sugars. In another bowl, combine softened butter, granulated sugar, and ½ cup of brown sugar. Beat until light and fluffy.
  • Step 4: Add Eggs and Vanilla. Add eggs one at a time, mixing well after each. Then mix in vanilla extract.
  • Step 5: Incorporate Sour Cream. Stir in sour cream until well blended.
  • Step 6: Combine Wet and Dry Mixes. Gradually add dry ingredients to wet mixture, stirring gently until just combined.
  • Step 7: Prepare for Baking. Pour half of the batter into the prepared pan, sprinkle with ¼ cup brown sugar, then add the rest of the batter.
  • Step 8: Create the Topping. Mix cold butter with remaining flour and brown sugar until crumbly. Sprinkle over the batter.
  • Step 9: Bake the Cake. Bake for 30 to 35 minutes or until a toothpick comes out clean.
  • Step 10: Cool and Serve. Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.