To start the day off on the right foot, the average American wakes up, has a cup of coffee, and may or may not eat breakfast. For those that do want breakfast with their coffee, most coffee shops offer up alluring breakfast options such as doughnuts, muffins, bagels, sandwiches, and burritos. These offerings taste great but they are certainly not a healthy way to start the day. Although I would preferably like to always start my day with an omelet filled with healthy veggies and a handful of cheese, most days that is just not a feasible option. Rather than skip breakfast altogether one must look for more simple solutions.
A traditional pairing to coffee has always been coffee cake (hence the name)…because who doesn’t want to start the day off with something sweet. However, a traditional sour cream coffee cake does not fair any better than coffee house offerings. Just a slice of traditional sour cream coffee cake has around 500 calories and 32 grams of fat! Certainly not a way to start the day, especially if you already loaded the accompanying coffee with cream and sugar. In order to continue to enjoy this classic, it had to be slimmed down A LOT.
Without losing the moist and fulfilling taste of the original, this recipe adds plenty of whole grains and manages to cut off 225 calories and over 20 grams of fat per slice. Sure it is still not the healthiest option in the world but you can feel a lot less guilty eating a slice on days when you simply have no time for anything healthier. Even when you do have time for a healthier breakfast, this cake is sweet enough to be enjoyed as dessert too!
Skinny Sour Cream Coffee Cake
- 2.5 oz. (¾ cup) Old-Fashioned Rolled Oats; divided
- 4.5 oz. (1 cup) All-Purpose Flour
- 1 oz. (¼ cup) Whole-Wheat Flour
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- 1 tsp. Ground Cinnamon; divided
- ¼ tsp. Salt
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar; packed (divided)
- 1/3 cup Unsalted Butter; softened
- 2 Large Eggs
- 1 tsp. Vanilla Extract
- 1 (8 oz.) tub Light Sour Cream
- 2 tbsp. Walnuts; finely chopped & toasted
- 1 tbsp. Butter; chilled & cut into small pieces
- Cooking Spray
- Coat a 9 inch springform pan with cooking spray. Set aside.
- Preheat oven to 350°. Spread oats in a single layer on a baking sheet. Bake until oats are light brown and slightly fragrant, about 6 minutes.
- Measure ¼ cup of browned oats and set aside. Place the remaining oats in a food processor, processing until finely ground, approximately 4 seconds. In a large bowl, place the ground oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and ½ tsp. cinnamon. Stir with a whisk until combined.
- In the bowl of a stand mixer or a large bowl, place the granulated sugar, ¼ cup brown sugar, and 1/3 cup butter. Beat with stand or hand mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until combined. Add the flour mixture to the sugar mixture, alternating with the sour cream, beginning and ending with the addition of the flour mixture. Be sure to mix until just combined (do not overstir). The batter will remain slightly lumpy due to the oats. Spread the batter evenly into the prepared pan.
- Combine the remaining ¼ cup oats, remaining ¼ cup brown sugar, remaining ½ tsp. cinnamon, and nuts in a bowl. Cut in the chilled butter pieces with a pastry blender until well blended. Sprinkle the top of the batter evenly with the nut mixture. Bake the cake for 35-40 minutes, or until top is golden brown and cake begins to pull away from the sides of the pan. Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from pan and serve. Cake is best served warm but can be stored in an airtight container for 3 days.
Weight Watchers: 12 Smart Points, 7 Points Plus, or 6 Traditional Points
RECIPE ADAPTED FROM: KATHY KITCHENS DOWNIE
PHOTOGRAPHY & STAGING: PETER MENDOROS