Whiteless Sour Cream Coffee Cake

My daughter adapted this recipe from the March 2010 Cooking Light magazine.  Yum!!  I hope that any of your who are trying to eat "whiteless" has support.  Even if you don't have support at home, you do here, so feel free to comment or send me a message.  I am feeling very thankful as the daughter I just moved out of the dorm at college is home and loves to cook!  Not only that, but she is being so sweet by cooking "whiteless."  She likes eating healthy, so supports me in this way!  I really haven't suffered.  It's not as bad as it sounds!  You just get used to less sugar and don't crave it!  Cravings are the worst, aren't they?  That's what makes us go after the things we shouldn't have.  And, when I'm craving something I don't have much will-power.  So... I'm glad that I have very little craving!!  It makes all the difference for staying on the diet!!  Enjoy this recipe and take care of yourselves - all!!   Ciao!!   (See comment below!) 

Whiteless Sour Cream Coffee Cake

(adapted from 3/10 Cooking Light Magazine)

3/4 C old-fashioned rolled oats, divided

cooking spray

1-1/4 C whole-wheat flour

1 tsp. baking powder (BP)

1/2 tsp. baking soda (BS)

1/4 tsp. salt

1 C packed brown sugar, divided

1/3 C butter, softened

2 large eggs

1 tsp. vanilla

1 (8-oz) carton light sour cream

2 tbsp. finely chopped pecans (or walnuts), toasted

1/2 tsp. ground cinnamon

2 tbsp chilled butter, cut into small pieces

1. Preheat oven to 350o.

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

3. Coat a 9 in. springform pan with cooking spray; set aside.

4. Reserve 1/4 C oats; set aside.  Place remaining oats in a food processor (or blender), process 4 seconds or until finely ground. Combine processed oats, flour, BP, BS and salt. Stir with a whisk.   

5. Place 3/4 C brown sugar and and 1/3 C butter in a large bowl.  Beat with mixer at med. speed for 3 min. or until light and fluffy.  Add eggs, 1 at a time, beating well after each.  Beat in vanilla.  Add flour mixture to sugar mixture alternately with the sour cream, beginning and ending with flour mix. (Batter will be slightly bumpy because of the oats.) Spoon batter into prepared pan; spread evenly.  

6. Combine remaining oats and brown sugar, nuts and cinnamon in a bowl.  Cut in 2 tbsp butter with a pastry blender or 2 knives until well blended.  Sprinkle on top of batter evenly with nut mixture.  Bake at 350 for 38 min. 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 min. Remove from pan.  Yield: 10 servings.