This cake can be made with gluten-free and low carb flours.
Makes 12 servings.
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup room temperature unsalted butter, divided
1 cup granulated sugar or granulated sugar substitute
1/2 cup regular oats
1 cup brown sugar or brown sugar substitute
1 1/2 cups chopped pecans
2 teaspoons cinnamon
Preheat oven to 350°F.
Grease a 9×13 inch baking dish and set aside.
For the cake batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large liquid measuring cup whisk eggs, vanilla, and sour cream until well combined.
In a large bowl, with an electric mixer on medium speed, beat 1/2 cup butter and granulated sugar or sugar substitute until smooth and fluffy, about 4 minutes. Alternately add the flour mixture and egg mixture to the batter, beginning and ending with the flour mixture.
For the topping:
In a processor, pulse oats, brown sugar or brown sugar substitute, pecans, remaining ½ cup butter and cinnamon until small clumps form.
To assemble the cake:
Spread half of the batter into the prepared pan. Sprinkle one-third of the topping evenly over the batter.
Cool cake in the pan set over a wire rack. Serve warm or at room temperature.