Last updated May 1, 2014

Maple Oatmeal Coffee Cake from ZestuousSome 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.

Maple Oatmeal Coffee Cake from ZestuousI 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

Maple Oatmeal Coffee Cake

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


    Dry 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
  • 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

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.