Maple Oatmeal Princess Coffee Cake

By • April 16, 2012 • 39 Comments

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Author Notes: This is a riff on the Oatmeal Coconut Princess Coffee Cake from Jim and Patty's, a local coffee shop. It's a moist, tender, decadent coffee cake with a somewhat gooey coconut pecan topping. I wasn't able to perfect it in time for the maple contest, but now I think I've got it! I used a recipe for Coconut-Topped Oatmeal Cake I found online from Taste of Home as my starting point. I slightly prefer the mace to the nutmeg, but both work well with the maple flavor. I prefer the texture of sweetened shredded coconut in the recipe, but if you can't find it, sweetened flaked will work. The recipe can be doubled and baked in a 13- by 9-inch pan if desired. hardlikearmour

Food52 Review: Every cook should have a great cake recipe like this in their arsenal. I loved the fact that this cake is easy to make, can be prepared with pantry ingredients, and is perfect for a bake sale, coffee with friends, or just for snacking on during the afternoon. Despite having only a moderate amount of fat, it has a delicious, moist crumb. The oats, maple syrup, and spices add warm flavors, but the crowning touch is the glaze: an addictive mix of more maple syrup, butter, coconut, and pecans that can be assembled while the cake bakes. All of my tasters gave this delicious cake very high marks.cookinginvictoria

Makes one 8-inch square pan, or 8 to 9 servings

Oatmeal Maple Coffee Cake

  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup boiling water
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon ground mace or freshly grated nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup maple syrup (grade B or dark amber grade A)
  • 1/2 teaspoon vanilla extract

Coconut Pecan Topping

  • 1/3 cup maple syrup (grade B or dark amber grade A)
  • 1/4 cup unsalted butter
  • 1/2 cup sweetened shredded coconut, lightly packed
  • 1/3 cup chopped toasted pecans
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons créme fraîche or sour cream
  1. Preheat oven to 350º F with a rack near the middle.
  2. Place oats in a small bowl, and add the boiling water. Allow oats to soften and soak up the water, about 10 minutes.
  3. Meanwhile, butter an 8-inch square baking pan, and set aside. Place remaining dry ingredients (flour through salt) in another bowl, and whisk to combine. Set aside.
  4. Cream butter and sugar together in a large bowl, using a stand or hand mixer. Once the mixture is light and fluffy, scrape down the sides of the bowl. Add the egg and beat until well combined. Scrape the bowl again. Add the maple syrup and vanilla extract and beat until combined.
  5. Add half of the dry ingredient mixture. Beat to combine, starting on low speed until the dry ingredients are moistened, then increasing to medium until well combined. Add the oatmeal mixture, and again beat to combine. Add the remaining dry ingredients, and beat to combine. Beat an additional 30 seconds to help create structure.
  6. Transfer batter to prepared baking pan. Bake for 30 to 35 minutes, until a toothpick or cake tester inserted near the center comes out with no more than a few crumbs clinging to it.
  7. While the cake is baking, make the topping. Combine the butter and maple syrup in a small saucepan. Heat over medium-low until the butter is almost fully melted, then increase the heat to medium-high. Bring the mixture to a full, rolling boil, then allow it to boil for 2 1/2 to 3 minutes. Remove mixture from the heat, then stir in the créme fraîche and vanilla. Once the mixture is homogenous, stir in the coconut and pecans. Set aside.
  8. Remove the cake from the oven. Pour the topping over the center of the cake, and use a fork to spread the topping evenly over the surface of the cake. Scrape any remaining syrup from the pan and drizzle over the cake. Allow to cool completely on a rack before serving.
Jump to Comments (39)

Comments (39) Questions (1)

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20 days ago Karen

Ok must share this tidbit: this is cake is so good that I accidentally (this is a not wearing my glasses in the kitchen while multi-tasking story) used the shredded parmesan cheese for my broccoli soup that was waiting on the side INSTEAD of the shredded coconut. Worst part was I accused the dog of stealing the parmesan! And then realized too late that I had just topped the cake with a pecan and parmesan topping!! It STILL tasted good. I just threw the coconut on top at the end. Thank you again!!

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about 1 month ago Karen

I LOVE this cake. This time I made it with Greek Yogurt (to be honest all I had was the full fat Honey Salted Caramel flavor). It as great. I am generous with the pecans because they are a favorite. The oatmeal is a great addition. Great recipe. Thank you so much!!

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3 months ago fearlessem

Made this a few days ago, with unsweetened coconut for the topping. It didn't rise as much as I'd hoped, which meant it was quite dense. However it did seem to get better each day -- I baked it on Friday night, and my husband said the scraps that were left on Sunday night were the best. I might try this again but would add more baking powder to try to get little more lift in the cake part...

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12 months ago emily

Anybody tried to veganize this? I have vegan butter and thought I could use some type of vegan cream for the topping...just wondering how it would react if I subbed out the egg for something else. Baked goods are always a challenge for this!

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about 1 year ago Barbara Blackburn

Can you substitute unsweetened yogurt for the creme fraiche or sour cream? Looks delicious!,,

Stringio

about 1 year ago Maureen McDermott Lyons

Would the cake be worth making without the topping? Hubby won't eat either nuts or coconut but I think he would like the cake itself.

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about 1 year ago Hina

This cake sounds great! What are some possible substitutes for the creme fraiche or sour cream?

Stringio

about 1 year ago Kathryn Vai

I have made a similar recipe out of a cookbook I have had for 30 years! It was one of the simple, luscious cakes in the "More-With-Less Cookbook", a Mennonite cookbook with recipes from around the world. I have used that cookbook so much, pages are falling out of it!

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about 1 year ago swrk

we live just a few blocks from J & P's, and my daughter loves this Princess coffee cake. is it because it's cake, or because it has Princess in the title? Hard to say. But thank you for figuring out the recipe, we'll be making this soon!

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over 1 year ago Dimitrios

On a whim I searched for "princess cake" not thinking a recipe would actually show up. Low and behold this is the exact cake from Jim and Patty's that I'm trying to recreate. Looking forward to giving this recipe a whirl.

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almost 2 years ago fearlessem

Making this tonight, but don't have creme fraiche or sour cream in the house. How essential are they to the topping? Can I get by without them?

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm sure you can get by without them. They just cut the sweetness of the topping a little.

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almost 2 years ago JessicaBakes

I put a splash of bourbon into the topping. Really cut the sweetness and added something awesome. Highly recommended!

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Brilliant! I will definitely add bourbon next time!

Stringio

about 1 year ago tastysweet

Jessicabakes: did you still add the sour cream?

With_ab

about 1 year ago JessicaBakes

yes. i kept everything else the same.

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almost 2 years ago Barbara Gorder

Great cake. Super tasty. Brunch guests loved it. I think I will make one and a half portions the next time to have a deeper cake. Added cinnamon to cake and a thimble full of brandy. Used toasted walnuts.

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

YUM!

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almost 2 years ago HFog

cake was great, but the topping very, very sweet. next time will sub unsweetened shredded coconut for sweetened.

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Sounds like a great idea! I confess to having a pretty strong sweet tooth when it comes to desserts, so I can definitely see that it would be too sweet for lots of folks!

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almost 2 years ago cookinginvictoria

I can attest that unsweetened coconut works well with this recipe. I have made this cake, using unsweetened coconut for the topping and without adjusting anything else. Everyone I served this cake to agreed that the sweetness level was perfect -- sweet but not TOO sweet.

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almost 2 years ago piacere

This reminds me of a family fav recipe that originated with a friend my mom's when I was a kid. We made it many, many times as it always held well and was a hit with whatever age group, from kids to adults, and no matter what time of day. This version, with the maple syrup added, sounds even better. I'm eager to try it. Thanks for sharing! It is on next week's "agenda".

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I hope it measures up!

Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Dang this looks amazing HLA! My oat-barley-rye intolerance seems not as bad right now, which of course means I'm asking for it and have been eating small amounts lately, and as long as things stay good, this cake is going on the must make list.

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Emily! I hope you are able to try it.

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almost 2 years ago PistachioDoughnut

This looks so good..I want to make this..but I guess i am out of coconut and personally not a big fan of coconut, should I leave it.
Can I sub cardamom for nutmeg or mace...do not like either of them..

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm sure it would be delicious with cardamom, and maybe more nuts in place of the coconut so I say go for it! If you're thinking about testing, though, I'd say better to go with a different recipe that doesn't need to be altered to suit your taste.

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almost 2 years ago PistachioDoughnut

I am not testing or reviewing the recipe..thanks

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almost 2 years ago ATG117

Looks great, saving it now. Wondering, though, what makes it a "coffee cake." Also, would you say the cake base is moist? Surprised by the amount of fat in the cake itself--assuming the soaked oats do some of the woek?

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks! I'm not sure what makes it a coffee cake. The inspiration came from the Princess Coffee Cake that is served at a local coffee shop. I searched for a recipe for it, and found one that sounded like it would similar here: http://www.tasteofhome...
I then tweaked the recipe to add some maple flavor to the mix. The cake itself is moist and the topping helps keep it that way for days.

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almost 2 years ago ATG117

thanks! cant wait to try.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sounds fabulous, hla. Wish I had a piece right now!

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, mrsL. I wish I could magically teleport the last piece to you.

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almost 3 years ago gingerroot

This would be perfect with coffee for a scrumptious, slightly decadent breakfast.

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, gr! I have to say the topping puts it past slightly on the decadent scale :-)