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Preheat oven to 350°F. Grease a 9-inch-square ceramic or metal baking pan; set aside. In a small bowl, combine oats, brown sugar and cinnamon. Using a pastry blender, cut in vegetable oil spread until mixture is crumbly. Stir in hazelnuts. Set aside.
In a medium bowl, combine flour, granulated sugar, baking powder, baking soda and salt. In a small bowl, combine egg, sour cream, water and oil. Add to flour mixture; stir just until combined. Place 1/2 cup of the batter into a clean small bowl. Stir in cocoa powder, milk and vanilla until smooth. Spoon the light-color batter into the prepared pan, spreading evenly (batter will be shallow in the pan). Spoon chocolate batter in small mounds over batter in pan. Using a thin metal spatula, slightly marble batters. Sprinkle with topping.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes; serve warm.