Name: Oatmeal Sour Cream Coffee Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 cup old fashioned oats; 1¼ cup all purpose flour; 1 cup sour cream; ¾ cup light brown sugar (packed); 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 extract; 1 teaspoon ground cinnamon; 2 tablespoons salted butter (cold)

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This Oatmeal Sour Cream Coffee Cake is made with sour cream and oatmeal and topped with a sugary oat topping for a yummy finish that’s the perfect accompaniment to coffee or as a snack.

Breakfast is one of the most important meals of the day. But I also love cake, so why not make cake into breakfast? This Oatmeal Sour Cream Coffee Cake is ridiculously good!

With a tender crumb cake with sour cream and oatmeal, and a delicious brown sugar, cinnamon and oat topping you get a tasty flavor that you can’t stop eating.

Coffee Cake is one of my favorite breakfast foods, we’ve been making so many over the years and we just can’t get enough of them. I think it’s because that was how I grew up.

I’m not a savory or sweet breakfast person, I’m both. It all depends on my mood and what I’m craving that day, but when it comes to this Sour Cream Coffee Cake I will never turn it down.

This is soooooo simple to whip up! That is the best part, I love me a good simple recipe, especially when it comes to breakfast. I want something quick and easy but also tastes amazing.

This is ready in about 45 minutes from start to finish, serve it with a cup of coffee or tea and you are good to go. The topping I will say really makes this recipe.

If you are a fan of oatmeal and cakes, then this is just for you since it has both! You get the flavor of the oats coming through but balanced so nicely with the spices and brown sugar.

Some of my other favorite breakfast recipes we have on our site include: Cinnamon Swirl Bread, French Toast Waffle Sticks and Air Fryer Cinnamon Roll Casserole.

WHY THIS RECIPE WORKS:

With toasting the oats it really brings out that flavor.
This recipe can be doubled to serve more people or for a larger family.
The brown sugar topping balances out the flavor of that cake so well.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Old fashioned oats
All-purpose flour
Sour cream
Light brown sugar
Granulated sugar
Unsalted butter
Eggs
Baking powder
Baking soda
Salt
Vanilla extract
Ground cinnamon
Salted butter

HOW TO MAKE OATMEAL SOUR CREAM COFFEE CAKE, STEP BY STEP:

Preheat the oven to 350 degrees F.
Spread oats across a baking sheet and toast for 6 minutes until light brown.
Spray a 9×9 cooking dish with cooking spray and set aside. Reserve ½ cup baked oats and set aside.
Place remaining oats in a food processor and blend until finely ground.
In a medium bowl, whisk together processed oats, flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or a hand mixer, beat together softened butter, granulated sugar, and ¼ cup of brown sugar until light and fluffy.
Add eggs 1 at a time, combining well in between, next add the vanilla and mix until incorporated.
Alternate adding the flour mixture and the sour cream into the wet batter, starting and ending with the flour mixture.
Pour batter into the prepared baking pan and spread to smooth out.
Combine remaining baked oats, remaining brown sugar, and cinnamon in a bowl.
Use a pastry cutter until well blended. Sprinkle evenly across the batter.
Bake for 38-42 minutes or until a toothpick comes out clean.

WHY DO I NEED TO TOAST MY OATS?

This is just like toasting nuts in any recipe. It actually cuts down the raw oat flavor and brings out a more nutty and aromatic flavor in the cake itself.

It also breaks down the oats more and will make them become softer when baking, even know they are ground, it really does help with the texture, but it’s all about that flavor.

CAN I MAKE A GLAZE FOR THIS?

Yes! We occasionally will make a simple powdered sugar glaze for this recipe to drizzle over the top to give it a little more sweetness.

The topping already has sweetness that balances out the cake itself, but a nice simple glaze will give this cake even more flavor and is a great idea if you love glazes.

DOES COFFEE CAKE HAVE COFFEE IN IT?

No, this is a misconception! It is called coffee cake because it is a dessert that is traditionally served for breakfast with a cup of coffee.

There are some coffee cake recipes out there that intentionally have coffee in them for the flavor, but the name does not come from it having coffee in the cake itself.

HOW TO STORE:

This Sour Cream Coffee Cake Recipe can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up 1 week. The oats on the top will get soggy the longer it sits.

This can also be frozen, cool your cake completely and then place in an airtight container and it can be frozen for up to 3 months. Let defrost on the countertop.

TIPS AND TRICKS:

Plain yogurt can be substituted for sour cream.
Make sure you use rolled oats and not quick cooking.
The oats can be omitted from the topping if you like, they get soggy the longer they sit.
This can be frozen, see my tips above.
Easily double this recipe in a 9×13-inch baking dish.
Make sure you toast the oats, this is essential for the flavor of the cake.

If you want an easy, tasty and perfect breakfast recipe that will become a regular menu item, you need to make my Oatmeal Sour Cream Coffee Cake!

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If you’ve tried this OATMEAL SOUR CREAM COFFEE CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Oatmeal Sour Cream Coffee Cake