Maple Princess Coffee Cake

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  • Total Time: 45 mins
  • Hands-on Time: 30 mins
  • Makes: 4-6 servings

The Maple Princess Coffee Cake is a moist, tender, decadent coffee cake with a somewhat gooey coconut pecan topping. We've put a twist on it by adding Runamok Maple Cardamom Infused Maple Syrup. (Thanks to our friends at Runamok Maple for letting us share this recipe.)


  • For the Cake

    1/2 cup rolled oats

    2/3 cup boiling water

    2/3 cups all-purpose flour

    1/2 tsp baking soda

    1/2 tsp baking powder

    1/4 tsp salt

    1/4 cup butter, softened

    1/2 cup brown sugar

    1 large egg

    1/3 cup Runamok Maple Sugarmaker’s Cut (or Cardamon Infused) Maple Syrup

    1/2 tsp Frontier Co-op organic vanilla extract

    For the topping:

    1/3 cup Runamok Maple Sugarmaker’s Cut Maple Syrup

    1/4 cup butter

    1/2 cup sweetened shredded or flaked coconut

    1/3 cup chopped pecans

    2 Tbsp sour cream


    1. Preheat oven to 350. Put oats in a bowl, add boiling water and let sit for about 10 minutes.

    2. Butter an 8” square pan. Sift flour, baking powder, baking soda and salt in a separate bowl.

    3. In a medium-sized bowl cream the butter and sugar together.

    4. Add the egg, maple syrup and vanilla. Slowly incorporate the dry ingredients until blended then add the softened oats.

    5. Pour into the prepared pan and cook until a fork tester comes out clean and the top is a little brown.

      While the cake is baking, make the pecan topping by combining the maple syrup and butter together in a small pan.

    6. When fully melted and combined, add the coconut, pecans and sour cream.

    7. When the cake comes out of the oven, spread the mixture over the top and let cool.

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