Maple Coffee Cake with Oat Streusel
A tender, buttery maple cake with a lightly crunchy streusel.
Servings 1 coffee cake or 24 muffins
Ingredients
For the streusel:
- 3/4 cup rolled oats
- 6 Tablespoons unsalted butter, cut in small pieces
- 6 Tablespoons sugar
- 6 Tablespoons all purpose flour
- 1 Tablespoon pure maple syrup
- 1/2 teaspoon salt
For the cake or muffins:
- 1 cup butter
- 3/4 cup pure maple syrup
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup vanilla greek yogurt (can substitute regular vanilla or plain yogurt)
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Combine all the streusel ingredients in a medium bowl. Work the mixture with a fork or pastry cutter until mostly mixed. Finish with hands, working until the butter is all mixed in and large clumps form when you squeeze it together. Cover and refrigerate.
- For coffee cake: Preheat the oven to 375 F/190 C, and butter and flour a 13 x 9 baking pan.
For muffins: preheat oven to 400 F/204 C, and line two 12-cup muffin pans with baking cups. - Beat softened butter with maple syrup and sugar, then add eggs and vanilla. Beat well.
- Add yogurt, flour, baking powder, baking soda, and salt. Beat on medium until light and fluffy.
- For coffee cake: spread batter into prepared pan, then sprinkle streusel on top, breaking up any large clumps. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely, or enjoy while still warm.
- For muffins: divide batter evenly amongst the 24 cups. Break up any large clumps of streusel, then sprinkle evenly over the tops of the muffins. Bake for 16-18 minutes on separate racks in the oven, rotating once, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Notes
To make this gluten free, simply substitute the flour with a one-to-one GF baking flour and GF oats. If you don't have certified GF oats, substitute with extra flour and/or chopped nuts. (Thanks to Katrina for the GF tips!)
Adapted from Maple Muffins with Oat Streusel