Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: one 8x8 cake

I am a big fan of the website Food52. If you haven’t visited, it is a collection of recipes submitted by home cooks who happen to be very good. There are columns on all things culinary and a contest every week such as “Favorite Dish with Chickpeas” or “Favorite Way to Eat Eggs for Dinner”. You may find my recipe for Maple Pudding among their catalog which I submitted for the contest “Best Maple Dish”. (Didn’t win – I would be bitter but the winner had a recipe for 18-hour roasted pork shoulder with maple and fennel that was to die for).

This maple recipe was submitted by a person with the handle, hardlikearmour. They used a recipe from their local bakery and tweaked it to their 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

  • 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

  • cup Runamok Sugarmaker’s Cut Pure Maple Syrup

  • ½ tsp vanilla extract

For the Topping


  • 1 Preheat oven to 350°F.
  • 2 Butter an 8” square pan.
  • 3 Put oats in a bowl, add boiling water and let sit for about 10 minutes.
  • 4 Sift flour, baking powder, baking soda, and salt in a separate bowl.
  • 5 In a medium-sized bowl cream the butter and sugar together. Add the egg, maple syrup, and vanilla.
  • 6 Slowly incorporate the dry ingredients until blended then add the softened oats.
  • 7 Pour into the prepared pan and bake for 20 minutes or until a fork tester comes out clean and the top is a little brown.
  • 8 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.
  • 9 When the cake comes out of the oven, spread the pecan-maple mixture over the top and let cool.