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This moist and buttery easy coffee cake recipe, topped with a heavenly cinnamon streusel, is the perfect accompaniment to your steaming cup of coffee.

piece of coffee cake on a plate

Coffee cake with a maple oatmeal crumble

This cinnamon coffee cake recipe is a subtly sweet, super moist coffee cake with a maple oatmeal crunch.

I’ve been toying with the foundation of my muffin recipe a lot lately. I came across a technique called The Muffin Method on Pastry Chef Online, and it’s wonderful. It yields a high-topped muffin every time.

I’ve altered the ingredients and quantities, but I stick to the technique of whisking the dry ingredients and wet ingredients separately. Then, fold them together gently and bake the cake or muffins at a high heat. 

I’ve made coffee cake muffins repeatedly with this recipe, but I decided to test it as a coffee cake.

I added the buttery maple oatmeal topping and an extra drizzle of maple syrup, and the cake peaked like a muffin and turned a beautiful golden brown.
One slice for me with a cup of coffee, and the rest went straight to the office to share with my coworkers. By the signs of crumb trails leading out of the break room, I think they liked it. I hope you do, too.

5 from 1 vote

Maple Oatmeal Coffee Cake

Subtly sweet, super moist coffee cake with a maple oatmeal crunch
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12

Ingredients 

  • 3 1/4 cups 450 grams all-purpose flour
  • 1 cup 200 grams granulated sugar
  • 1 small box sugar free vanilla pudding
  • 2 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 3 eggs
  • 1 1/2 cups 360 grams milk
  • 1/2 cup 120 grams oil
  • 1/4 cup 70 grams maple syrup
  • 1 tsp vanilla
  • 6 tbls 80 grams butter, room temperature
  • 1 cup 90 grams oats
  • 1/4 cup 35 grams flour
  • 1/4 cup 70 grams maple syrup
  • 1/4 cup 35 grams brown sugar
  • 1/2 tsp cinnamon
  • More maple syrup for drizzle

Instructions 

  • Mix dry ingredients: In a large bowl, whisk together the dry ingredients (flour, sugar, pudding, baking powder, salt and cinnamon), until blended.
  • Mix wet ingredients: In another bowl, whisk together the wet ingredients (eggs, milk, oil, syrup and vanilla), until blended.
  • Combine: Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula, until blended.
  • Prep: Butter a 13×9 pan. Pour the cake batter into the pan. In a small bowl, combine the oatmeal topping ingredients, until blended.
  • Make topping: Spoon the oatmeal topping on the cake batter, covering as much of the batter as possible.
  • Assemble: Bake in a 400F degree oven for 15 minutes. Remove from oven and drizzle with maple syrup.
  • Bake: Return to oven and bake for 20 minutes.
  • Serve: Serve warm.

Nutrition

Serving: 1gCalories: 363kcalCarbohydrates: 65gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 60mgSodium: 177mgPotassium: 248mgFiber: 2gSugar: 31gVitamin A: 284IUVitamin C: 0.01mgCalcium: 111mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous
close up of slice of coffee cake

Ingredients for coffee cake

  • All-purpose Flour
  • Granulated White Sugar
  • Brown sugar: I prefer using dark brown sugar because it has more molasses.
  • Sugar-free Vanilla Pudding: Look for the small box. This enhances the moistness of the cake and creates a tender crumb. 
  • Oats: You can use old-fashioned oats or quick 1-minute oats. You’ll find them in the cereal aisle. 
  • Maple Syrup: Use pure grade A maple syrup for the best results. 
  • Butter: Always use real butter when baking, not butter from a tub. Let it come to room temperature.
  • Oil: Canola or corn oil work best.
  • Milk: Whole milk will give you the richest results.
  • Eggs
  • Vanilla: I bake with vanilla bean paste, but you can also use vanilla extract.
  • Baking Powder
  • Kosher Salt
  • Cinnamon

Substitutions: If you don’t have vanilla pudding mix, you can use 1/4 cup Greek yogurt or sour cream instead for a tender cake. See the full recipe card for servings and a full list of ingredients.

See the full recipe card for servings and a full list of ingredients.

How to make coffee cake

✔️ PRO TIP

Use a stand mixer with the paddle attachment or hand mixer to make the process faster.

  1. Mix dry ingredients: In a large bowl, combine flour, sugar, pudding, baking powder, salt and cinnamon until blended.
  2. Mix wet ingredients: In a separate bowl, whisk together the eggs, milk, oil, syrup and vanilla until blended.
  3. Combine: Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until blended.
  4. Prep: Butter a 9×13 pan to prevent the cake from sticking. Heat the oven to 400F degrees.
  5. Make topping: In a small bowl, combine the oatmeal topping ingredients until blended.
  6. Assemble: Pour the cake batter into the prepared pan. Spoon the oatmeal crumb topping on top of the batter, covering as much of the batter as possible.

✔️ PRO TIP

If your coffee cake starts to brown too quickly, tent the top of the cake with aluminum foil.

  1. BAKE: Bake in a 400F-degree oven for 15 minutes. Remove from the oven and drizzle the top of the cake with maple syrup.
  2. SERVE: Return to the oven and bake for 20 minutes.
picture of piece of coffee cake cut out of cake in a baking dish

How to serve coffee cake

Cut individual slices of this classic coffee cake and serve it with a hot cup of coffee alongside other breakfast sides like eggs and bacon. 

Storage

Leftover coffee cake can be stored in an airtight container or in the cake pan covered with plastic wrap in the refrigerator for 2 weeks. It can also be frozen for up to 3 months.

Frequently Asked Questions

How do I reheat my delicious coffee cake?

Pop your coffee cake into the microwave and heat up for at least 15 seconds. If you’re reheating frozen coffee cake, let it come to room temperature first before reheating it. 

How can I check to see if my coffee cake is done?

Insert a toothpick into the center of the cake. It should come out clean when it’s done. 

What variations can I make with this moist coffee cake recipe?

Add some blueberries and make a blueberry coffee cake. You could also add chocolate chips and nuts if you like. 

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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8 Comments

  1. We make our own maple syrup, so always looking for good recipes with that. I made this with gluten free all purpose flour…2 1/4 c. 1 to 1 and 1 cup w/o xantham gum. Turned out excellent. Put a little butter on top and warm in micro for next day. Mmmm mmmm!

  2. The cake looks so moist and incredible! I love baking with maple syrup – it has such a great flavor.

  3. Love the idea of using The Muffin Method for a coffee cake! I bet it was light, moist and wonderful. Love the breakfasty combo of oatmeal and maple, too!