Sour Cream Coffee Cake

This is from the March 2010 issue of Cooking Light. It's a little fiddly what with the toasting of oats and walnuts -- I don't usually like any recipes with too many steps, but it is worth it. I made this for a meeting with the School Board President when she came to my house to discuss an email I'd sent her. How many elected officials take the time to respond personally like that? Vote Yes for the budget!

I've noticed that I'm using a lot of sour cream lately. What can it mean?

Ingredients:

Cooking spray

3/4 cup old fashioned rolled oats

1 cup all-purpose flour

1/4 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup granulated sugar

1/2 cup packed brown sugar, divided

2 large eggs

1 tsp vanilla extract

1 (8 oz) carton reduced fat sour cream

2 tbsp finely chopped walnuts, toasted

1/2 tsp cinnamon

1 tbsp chilled butter, cut into small pieces

Method:

1. Preheat oven to 35o degrees.

2. Spread oats in a single layer on a baking sheet. Bake for 6 minutes or until oats are barely fragrant and a light brown.

3. Coat a 9" springform pan with cooking spray and set aside.

4. Reserve 1/4 cup toasted oats and set aside. Whiz remaining oats in blender until finely ground.

5. Combine whizzed oats, flours, baking soda & powder and salt; stir with a whisk.

6. Put granulated sugar, 1/4 cup brown sugar and 1/3 cup butter in a large bowl. Beat until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add flour mixture, alternating with with sour cream. Batter will be slightly lumpy, so do not overbeat unless you like a tough cake. Spoon batter into pan.

7. For topping, combine remaining oats, brown sugar, nuts and cinnamon in a bowl. Cut in 1 tbsp of butter until well blended. Sprinkle over the top of the batter.

8. Bake for 40 minutes. Cool cake in pan for 10 minutes.