Maple Oatmeal Coffee Cake
Subtly sweet, super moist coffee cake with a maple oatmeal crunch
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 13x9 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: 1g | Calories: 363kcal | Carbohydrates: 65g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 177mg | Potassium: 248mg | Fiber: 2g | Sugar: 31g | Vitamin A: 284IU | Vitamin C: 0.01mg | Calcium: 111mg | Iron: 2mg