Whole Grain Sour Cream Coffee Cake

Guest Post by Chris Mills

“I’ve been making versions of this off and on for the past two years. I grew up eating my mom’s coffeecake, the recipe for which seems unfortunately to have disappeared. Her’s was square and short with a huge top of crispy brown sugar and oats. This one is much lighter and was developed in response to my son’s infatuation with the coffeecake at a certain coffeeshop found on nearly every corner in my city. It’s a combination / adaptation of a couple sources.” – Chris

  • For the cake:
  • 2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 10 oz. sour cream
  • For the topping:
  • 3/8 cup whole wheat flour
  • 1 1/8 cup brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold
  • 1/4 cup old-fashioned oats
    • In medium bowl, combine flour, baking soda and baking powder.
    • Using an electric or handheld mixer, cream together butter and sugar in another bowl until light. Mix in eggs and vanilla. Add half of dry ingredients. Blend in sour cream. Stir in remaining dry ingredients.
    • Let sit for at least 15 minutes. This is a good time to heat up the oven to 350 and prepare your pan.
    • Grease and flour a 10” tube pan. Spread half of the batter in the pan as best you can – this batter can be a little on the thick side.
    • Mix the topping, except for the oats. Work the butter in (preferably by hand) until crumbly.
    • Sprinkle half the topping over the batter. Spoon in remaining batter.
    • Add oats to topping and sprinkle over batter.
    • Bake 40-50 minutes. Allow to cool for at least 10 minutes before attempting to remove from tube pan.
    • Quick Tips
    • 1. I’ve been loving Wade’s Mill Whole Wheat Pastry Flour from VA.
    • 2. Alicia’s Note: You mean you don’t have a 3/8 cup measure? Just measure out 1/2 cup, then remove 2 tablespoons. You can use the same math to measure the brown sugar. Measure a cup then add 2 tablespoons (which equals 1/8 cup).
    • About the Guest Author


  • Chris Mills is a graphic designer and feels extremely lucky to be able to work from home, though he would prefer to just live at the beach. He likes butter, heavy, dark beers and the Chicago White Sox. Chris lives in DC with his wife and their two children. For more examples of Chris’ work (hint: you’re looking at one right now), visit here.

Preparation time: 45 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 12

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