Perfectly moist and sweet, this Oatmeal Sour Cream Coffee Cake makes the perfect breakfast treat or afternoon snack on the go!
Warm, soft, and delicate, this Oatmeal Sour Cream Coffee Cake is a perfect snack to accompany your favorite cup o’ Joe. This mouth-watering cinnamon sugar infused cake is made with sour cream to ensure it comes out moist and delicious every time!
GRAB AND GO, OR SIP AND SAVOR
My favorite thing about this sour cream oatmeal coffee cake is that I can grab a piece and go sit on the deck with a hot cup of coffee or I can it grab it and take it on the run! Because there are oats in this coffee cake, it will easily keep you satisfied until lunch!
If you’re looking for more easy coffee cake recipes, try my fall favorite Cinnamon Pumpkin Coffee Cake or my year-round favorite Blueberry Lemon Coffee Cake.
OTHER RECIPES TO SERVE WITH OATMEAL SOUR CREAM COFFEE CAKE
- Iced Caramel Macchiato – Sometimes nothing hits the spot better than a piece of warm cake and an ice cold coffee!
- Crock Pot Pumpkin Spice Latte – If you happen to be hosting, this Latte recipe is perfect for brunch or coffee dates with friends!
INGREDIENTS
Dry Ingredients: This easy sour cream coffee cake recipe is unique because it incorporates toasted oats. You will also need all-purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt.
Wet Ingredients: You will need the usual suspects, unsalted softened butter, eggs, and vanilla extract. Coffee cake made with sour cream is super moist and delicious, so you will also need a cup of regular sour cream too.
Topping: For this simple topping you will need the remaining toasted oats, light brown sugar, ground cinnamon, and cold, salted butter.
HOW TO MAKE OATMEAL SOUR CREAM COFFEE CAKE
STEP ONE: Preheat your oven to 350 degrees F. While it heats up, spray a 9-inch x 9-inch baking pan with cooking spray and set it aside. Now, on a baking sheet, spread out the old fashioned oats and toast them in the oven until light brown.
STEP TWO: Once the oats are finished toasting, reserve 1/2 cup of them and set it aside. Place the other 1/2 cup of toasted oats into a food processor and blend them until they are finely ground.
STEP THREE: In a medium-sized bowl, whisk together the processed oats, flour, baking powder, baking soda, and salt. Set this bowl aside. Then beat together the softened butter, sugar, and 1/4 cup of light brown sugar in a large mixing bowl. Continue by adding in the eggs, one at a time before adding in the vanilla extract.
STEP FOUR: Alternate adding the flour mixture and sour cream into the wet batter so that you start and end with the flour. Spread the batter into the prepared baking pan.
STEP FIVE: In a separate bowl, combine the reserved toasted oats, remaining brown sugar, and cinnamon. Then use a pastry cutter or fork to cut in the cold butter. Then sprinkle the oat topping mixture evenly over the batter.
STEP SIX: Bake in the oven for 38-42 minutes or until a toothpick comes out clean. Cut into 9 slices and enjoy!
TIPS FOR SUCCESS
- Allow the cake to cool prior to cutting it into squares to serve. If the cake is too warm it will crumble when you lift it from the pan.
- If you are making this oatmeal breakfast cake to have in the house for a couple of days, you may choose to omit the oatmeal in the topping as it does tend to lose its crunch after the first several hours.
CAN YOU FREEZE COFFEE CAKE?
You can indeed freeze coffee cake make with sour cream! For the best results, let this sour cream oatmeal coffee cake come to room temperature after baking. Wrap the coffee cake tightly in plastic wrap or foil or store in an airtight container and place it in the freezer. When you are ready to serve, let it thaw in the fridge overnight or allow it to sit out and come to room temperature over the course of a couple of hours.
WHY IS IT CALLED COFFEE CAKE?
So why is it called coffee cake if nowhere on the ingredients list does it call for coffee? These moist and delicious cakes are typically enjoyed alongside a hot cup of coffee or tea, thus earning the title “coffee cake.” Pairing coffee with a sweet bread or cake is a delicious European tradition we can all be thankful for.
OTHER SWEET BREAKFAST RECIPES
- Cinnamon Pecan Coffee Cake Loaf
- Granola Breakfast Cookies
- Cinnamon Roll Pancakes
- Birthday Cake Waffles
- Air Fryer Donuts
Ingredients
- 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
- 2 tablespoons salted butter cold
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch x 9-inch baking dish with cooking spray and set aside.
- Spread the oats across a baking sheet and toast for 6 minutes until light brown. Reserve 1/2 cup of the toasted oats and set them aside. Place the remaining oats into a food processor and pulse until finely ground.
- In a medium bowl, whisk together ground toasted oats, flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer or a hand mixer, beat together the unsalted butter, granulated sugar, and 1/4 cup of brown sugar until light and fluffy. Add the eggs one at a time, combining well after each addition. Add the vanilla and mix to combine.
- Alternate adding the flour mixture and the sour cream into the wet batter, starting and ending with the flour mixture.
- Pour the batter into the prepared baking dish and spread evenly.
- Combine reserved 1/2 cup toasted oats, remaining 1/2 cup brown sugar, and cinnamon in a bowl. Use a pastry cutter or fork to cut in the cold butter until well blended. Sprinkle the oat topping evenly over the batter.
- Bake for 38-42 minutes or until the cake tester comes out clean. Cut into 9 square and serve warm or at room temperature.
Reem Tolba says
I added a bit of coffee in the dry ingredients. Added coconut oil instead of butter, used brown flour and honey and stevia as sweetener and added dark chocolate chunks on top and it was AMAZING.