This maple recipe was submitted by a person with the handle, hardlikearmour. She used a recipe from her local bakery and tweaked it to her liking. I have done the same here, putting a Runamok spin on it with our Cinnamon+Vanilla Infused Maple Syrup in the final glaze. If you are a cardamom fan the Cardamom Infused Maple Syrup would also work. This cake is moist and delectable with a sweet and nutty crumb topping. During sugaring season it gets devoured by the crew even if I double or triple the recipe.
For the cake:
½ cup rolled oats
2/3 cup boiling water
¾ cups all purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ cup butter, softened\
½ cup brown sugar
1 large egg
1/3 cup Runamok Sugarmaker’s Cut Maple Syrup
½ tsp vanilla extract
For the topping:
1/3 cup Runamok Cinnamon+Vanilla Infused Maple Syrup
¼ cup butter
½ cup sweetened shredded or flaked coconut
1/3 cup chopped pecans
2 Tbsp sour cream
Preheat oven to 350. Put oats in a bowl, add boiling water and let sit for about 10 minutes.
Butter an 8” square pan. Sift flour, baking powder, baking soda and salt in a separate bowl.
In a medium-sized bowl cream the butter and sugar together. Add the egg, maple syrup and vanilla. Slowly incorporate the dry ingredients until blended then add the softened oats. 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. When fully melted and combined, add the coconut, pecans and sour cream. When the cake comes out of the oven, spread the mixture over the top and let cool.
