I modified this Cooking Light recipe by dividing the batter in half and spreading a thin layer of raspberry jam between the layers. It was delicious, but the coffee cake would certainly be plenty moist and tasty without that addition.
Raspberry Sour Cream Coffee Cake
3/4 cup oats, divided
1 cup flour
1/4 cup wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter, softened
1 tsp. vanilla
8 oz. sour cream
1/2 cup raspberry jam
2 Tbsp. toasted walnuts
1/2 tsp. cinnamon
1 Tbsp. melted butter
Preheat oven to 350ºF. Spread oats onto a baking sheet, and bake 6 minutes. Coat a 9-inch springform pan with nonstick spray, and set aside.
Reserve 1/4 cup oats. Place remaining oats in a food processor, and process until finely ground. Combine ground oats, flours, baking powder, baking soda and salt together.
In a large bowl, combine sugar, 1/4 cup brown sugar and 1/3 cup butter. Beat on medium for 3 minutes until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Alternately add flour and sour cream, beginning and ending with flour, until just mixed.
Spread half the batter in the prepared pan. Layer with raspberry jam, and top with remaining batter.
In a small bowl, combine nuts, cinnamon and melted butter. Sprinkle evenly on top of cake.
Bake 38 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, and then remove from pan. Serve warm. Makes 10 servings.