Tuesday, May 18, 2010

I heart breakfast.

I do love breakfast. If I happen to wake up at 1pm - I still want breakfast. I simply cannot imagine LUNCH as the first meal of the day. Why on earth would I want a salad when I could have BREAKFAST? :) If you share my love of the A.M. meals - I've got a doozy for you. Sour Cream Coffee Cake. It's like dessert and breakfast all in one!

Sour Cream Coffee Cake

- 3/4 cup old-fashioned rolled oats (divided)
- Cooking spray
- 1 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar, divided
- 1/3 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) carton light sour cream
- 2 tablespoons finely chopped walnuts, toasted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chilled butter, cut into small pieces

Preheat oven to 350 degrees. Take a dry baking sheet and sprinkle the oats out on it, and bake until the oats are light brown - usually about 5-6 minutes.

Coat a 9" springform pan with baking spray and set aside. Reserve 1/4 cup oats and set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Lightly spoon flours into dry measuring cups; level with a knife. Whisk together processed oats, flours, baking powder, baking soda, and salt.

In a separate bowl, combine the granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter and beat with a mixer on medium speed until light and fluffy. Add eggs one at a time, and then vanilla and beat until combined. Next, add the flour mixture & sour cream into the sugar mixture in 2-3 separate additions, alternating between adding the flour and sour cream. (Start and end with flour!) Place batter in prepared pan (it's okay for it to be a little lumpy).

Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan and devour. :)

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