Curated recipes for type 1 and type 2 diabetes – complete with nutritional values.
Sour Cream Coffee Cake
Original Recipe – myrecipes.com
- ¾ cup old-fashioned rolled oats (about 2.5 ounces), divided
- Cooking spray
- 4?½ ounces all-purpose flour (about 1 cup)
- 1 ounce whole-wheat flour (about 1/4 cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar, divided
- ? 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
- ½ teaspoon ground cinnamon
- 1 tablespoon chilled butter, cut into small pieces
- Preheat oven to 350°.
- Spread oats in a single layer on a baking sheet. Bake at 350° 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 for 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° 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.
I’m curious about this recipe too. How is this diabetes cake different than just… cake? Have you adjust the recipe at all to make it diabetes friendly? Wheat grain and sugar are easy ingredients to swap out for ingredients that dont cause dangerous spikes in blood sugar. Things like almond flour, stevia, erythritol are available even at walmart these days. A T2 diabetic can eat cakes made from these without spiking and a T1 diabetic can use much much smaller doses of insulin, making their bolusing so much safer and their blood sugars stable.
Hi Ryan, in our practice we don’t prescriber diets for control, that is a tool. We can use less insulin with timing, exercise and other tools as well. We can manage safely effectively and maintain wellness and not have to make a half dozen swap outs. Our recipes offer carb counts, and additional info that can be helpful in management.