Maple Oatmeal Coffee Cake

By Christie Vanover | Published March 22, 2013 | Last Updated December 28, 2022

Some mornings I just roll out of bed and have the desire to bake something. And it’s strange. It’s not that I’m craving a certain food. I actually crave the process of creating a recipe and photographing it.

Today was one of those days. This morning, when the alarm sounded, I jumped out of bed and headed straight for the kitchen.

The night before, I did some grocery shopping. When I unloaded the groceries, I discovered that I bought a new bottle of maple syrup when I still had a full bottle in the pantry. So that became my inspiration.

The result was 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, you fold them together gently and bake the cake or muffins at a high heat. I had tried it repeatedly with muffins, but this morning, I tested 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.

Maple Oatmeal Coffee Cake

Subtly sweet, super moist coffee cake with a maple oatmeal crunch

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Ingredients

 

Dry Ingredients

• 3-¼ cups 450 grams all-purpose flour
• 1 cup 200 grams granulated sugar
• 1 small box sugar free vanilla pudding
• 2-½ tsp. baking powder
• ½ tsp. kosher salt
• ½ tsp. cinnamon

Wet Ingredients

• 3 eggs
• 1 ½ cups 360 grams milk
• ½ cup 120 grams oil
• ¼ cup 70 grams maple syrup
• 1 tsp. vanilla

Oatmeal Topping

• 6 tablespoons 80 grams butter, room temperature
• 1 cup 90 grams oats
• ¼ cup 35 grams flour
• ¼ cup 70 grams maple syrup
• ¼ cup 35 grams brown sugar
• ½ tsp. cinnamon
• More maple syrup for drizzle

Instructions

• 
• In a large bowl, whisk together the dry ingredients (flour, sugar, pudding, baking powder, salt and cinnamon), until blended.
• 
• In another bowl, whisk together the wet ingredients (eggs, milk, oil, syrup and vanilla), until blended.
• 
• Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula, until blended.
• 
• Butter a 13x9 pan. Pour the cake batter into the pan. In a small bowl, combine the oatmeal topping ingredients, until blended.
• 
• Spoon the oatmeal topping on the cake batter, covering as much of the batter as possible.
• 
• Bake in a 400-degree oven for 15 minutes. Remove from oven and drizzle with maple syrup.
• 
• Return to oven and bake for 20 minutes.
• 
• Serve warm.

This estimate was created using an online nutrition calculator

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