Maple syrup coffee cake

In my maple syrup cooking quest, I decided to try a maple syrup coffee cake.  I found this one from Food52, and decided to give it a shot.

Since one of the guests of honor wasn’t a fan of coconut, I decided to replace the coconut in the topping with more oatmeal.  It turned out great and actually has more maple syrup flavor than the maple syrup brownies.

The list of ingredients looks long, but the recipe doesn’t call for anything too outrageous.


For the cake:

  • 1/2 cup rolled oats
  • 2/3 cups boiling water
  • 1/2 cup flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup oil
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1/3 cup maple syrup

For the topping:

  • 1/3 cup maple syrup
  • 1/4 cup oil
  • 1/2 cup rolled oats
  • 1/3 cup chopped pecans
  • 1/2 teaspoon vanilla extract


  1. Place the 1/2 cup of rolled oats in a bowl and pour the boiling water over them.  Let the oats and water site for about 10 minutes.
  2. In a medium bowl, stir together the flours, baking soda and baking powder, and salt.
  3. In another bowl, combine the remaining ingredients: oil, brown sugar, egg and maple syrup, and mix well.
  4. Add the oatmeal to the rest of the wet ingredients and stir to combine.
  5. Stir the wet ingredients into the dry ingredients and when well mixed, pour into a greased 8×8 inch cake pan.
  6. Put in the oven at 350° to bake.
  7. While the cake starts baking, make the topping mixture.  Combine the ingredients in a small sauce pan and bring to a full, rolling boil.  Boil for 2-3 minutes, stirring constantly.
  8. When the topping is ready, pour/spread it evenly over the cake (which is now partially baked).
  9. Return the cake to the oven and continue baking until a toothpick near the center comes out clean.  It should bake for a total of around 30-35 minutes.

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