Description
Moist oatmeal sour cream coffee cake with cinnamon crumble and rich flavor—an easy, tender breakfast or brunch treat.
Ingredients
Scale
Cake
- 1 cup old fashioned oats
- 1 ¼ cups all-purpose flour
- 1 cup sour cream
- ¾ cup light brown sugar, divided
- ½ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
Streusel Topping
- 2 tablespoons salted butter, cold
- ¼ cup of the brown sugar from above
- ¼ cup oats (optional for extra texture)
- ½ teaspoon cinnamon
Instructions
- Prepare the oven and pan.
Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line with parchment paper. - Hydrate the oats (optional but recommended).
Combine old-fashioned oats with the sour cream and let sit for 10 minutes. This softens the oats and helps them blend smoothly into the batter. - Make the streusel.
In a small bowl, mix ¼ cup brown sugar, cold salted butter, extra oats (if using), and cinnamon. Cut the butter in with a fork until crumbly. Set aside. - Cream the butter and sugars.
In a large bowl, beat softened butter, remaining brown sugar, and granulated sugar until fluffy. - Add the eggs and vanilla.
Mix in eggs one at a time, stirring in the vanilla until smooth. - Combine dry ingredients.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. - Make the batter.
Add dry ingredients to the butter mixture alternately with the sour-cream-oat mixture, stirring just until combined. - Assemble the cake.
Spread half the batter into the pan, sprinkle with half the streusel, then top with remaining batter. Finish with remaining streusel. - Bake.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. - Cool and serve.
Allow to cool 15 minutes before slicing for best texture.
Notes
Hydrating the oats creates a smoother crumb and prevents dryness.
Do not overmix once the flour is added to keep the cake light.
This cake is excellent warm but slices more cleanly once cooled.