I’ve actually never tried coffee cake of any sort before. If I ever have the option I always end up getting a scone or pancakes or something else, but I had a friend looking for a good coffee cake recipe that had cinnamon, sugar, and walnuts, so I ended up finding this. It’s from Cooking Light, so first of all it’s low calorie, which I liked, and second it tastes amazing!! You would never guess it was low calorie, and this recipe was really good cause this wasn’t too sweet but just sweet enough. And since this was only like 260 calories per slice I think it is a definite must try recipe! Enjoy 🙂


  • 3/4 cup old-fashioned rolled oats (about 2.5 ounces), divided
  • cooking spray
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 ounce whole-wheat flour (about 1/4 cup)
  • 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 (such as daisy)
  • 2 tablespoons finely chopped walnuts, toasted
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon chilled butter, cut into small pieces
Preheat oven to 350 degrees. Spread oats in a single layer on a baking sheet. Bake at 350 degrees for 6 minutes or until oats are barely fragrant and light brown.
Coat a 9-inch springform pan with cooking spray; set aside. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.
Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.
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 degrees 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 10 minutes; remove from pan. Yield: 10 servings (serving size: 1 piece).

See Also:  Gluten Free Chocolate Cake with Raspberry Whip Cream

Recipe from Cooking Light Comfort Food