Maple Sour Cream Oatmeal Coffee Cake

Yields: 10 Total Time: 35 mins Prep Time: 10 mins

Ingredients For the Coffee Cake Batter 2½ cups gluten-free all-purpose flour 2½ teaspoons baking powder 1 teaspoon salt 1½ sticks butter, room temperature 1 1/3 cups sugar 3 eggs 2 tablespoons maple syrup 1 teaspoon vanilla extract 1½ cups sour cream For the Crumble Topping 3 packages Bakery on Main Maple Multigrain Muffin Oatmeal 4 tablespoons butter, melted For the Maple Glaze ½ cup powdered sugar 3 tablespoons maple syrup 2 teaspoons milk


  1. Preheat oven to 350 degrees F. Lightly spray an 8-inch spring form pan with non-stick spray. Set aside.
  2. To make the batter, in a mixing bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Set aside.
  3. In the bowl of a standing mixer, beat together butter, sugar and eggs until light and fluffy. Add in the maple syrup, vanilla extract and sour cream and mix well.
  4. Slowly add the dry ingredients to the wet ingredients, mixing well after each addition.
  5. To make the crumble topping, in a mixing bowl, mix together Bakery on Main Multigrain Muffin Oatmeal and melted butter.
  6. Pour the batter into prepared the spring form pan. Evenly spread the crumble topping over the surface of the cake. Bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove from oven and cool.
  7. To make the glaze, whisk together powdered sugar, maple syrup and milk. Drizzle the glaze over the top of the cooled cake before slicing.