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Oatmeal Sour Cream Coffee Cake

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 9
Calories: 358kcal


  • 1 cup old fashioned oats
  • cup all purpose flour
  • 1 cup sour cream
  • ¾ cup light brown sugar packed
  • ½ cup granulated sugar
  • 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


  • Preheat the oven to 350 degrees F.
  • Spread oats across a baking sheet and toast for 6 minutes until light brown.
  • Spray a 9x9 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.


  1. Plain yogurt can be substituted for sour cream.
  2. Make sure you use rolled oats and not quick cooking.
  3. The oats can be omitted from the topping if you like, they get soggy the longer they sit. 
  4. This can be frozen, see my tips above.
  5. Easily double this recipe in a 9x13-inch baking dish.
  6. Make sure you toast the oats, this is essential for the flavor of the cake.


Calories: 358kcal | Carbohydrates: 50g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 189mg | Potassium: 175mg | Fiber: 2g | Sugar: 30g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg