Gingerbread Coffee Cake Recipe

Introduction

This Gingerbread Coffee Cake is a warm, spiced treat perfect for cozy mornings or holiday gatherings. With a tender crumb and a sweet, cinnamon-sugar topping, it combines classic gingerbread flavors in a moist, comforting cake.

Ingredients

• ½ cup (1 stick / 113 g) unsalted butter, melted
• ⅓ cup (67 g) granulated sugar
• ⅓ cup (67 g) light brown sugar, packed
• ¾ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 ¾ cups (200 g) cake flour
• 2 cups (240 g) all-purpose flour
• ¼ cup (50 g) light brown sugar, packed
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ cup (1 stick / 113 g) unsalted butter, cold and cubed
• 1 large egg, room temperature
• ¾ cup (183 g) unsweetened applesauce
• ½ cup (168.5 g) molasses
• ⅓ cup (82 g) buttermilk, room temperature
• ¼ cup pure maple syrup

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing the paper to overhang the sides. Spray with nonstick cooking spray and set aside.
2. Step 2: Make the crumb topping by combining melted butter, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Stir in the cake flour until just combined; avoid overmixing. Set aside.
3. Step 3: In the bowl of a stand mixer fitted with the paddle attachment, mix all-purpose flour, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg on low speed until combined.
4. Step 4: Add the cold, cubed butter to the dry ingredients. Mix on medium-low speed until the butter breaks down into small, pea-sized pieces. Alternatively, use a pastry cutter or your hands to work in the butter.
5. Step 5: In a separate bowl, whisk together the egg, applesauce, molasses, buttermilk, and maple syrup until smooth.
6. Step 6: Gradually add the wet ingredients to the dry mixture with the mixer on low speed. The batter will be slightly chunky; beat for about 2 minutes until just combined.
7. Step 7: Pour the batter into the prepared baking dish, spreading it evenly with an offset spatula or the back of a spoon.
8. Step 8: Break the crumb topping into small pieces with your hands or a fork, then evenly distribute it over the batter.
9. Step 9: Bake for 40 to 50 minutes, until the topping is golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
10. Step 10: Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Tips & Variations

• For a nuttier flavor, sprinkle chopped pecans or walnuts on top of the crumb before baking.
• Use fresh grated ginger along with ground ginger for a more pronounced spice note.
• Swap molasses for honey or dark corn syrup if needed, adjusting sweetness to taste.
• Ensure the buttermilk and egg are at room temperature to help the cake rise evenly.

Storage

Store the cooled coffee cake tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze wrapped in plastic and foil for up to 2 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the flours with a gluten-free all-purpose blend, but results may vary slightly in texture. Adding a binder like xanthan gum can help improve structure.

Can I prepare the crumb topping ahead of time?

Yes, the crumb topping can be made a day in advance and stored in an airtight container in the fridge. Bring it to room temperature before sprinkling over the batter.

Gingerbread Coffee Cake Recipe

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★★★★★

4.6 from 129 reviews

• Author: Lila
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

This Gingerbread Coffee Cake combines the warm, spicy flavors of gingerbread spices with a moist, tender crumb cake base, topped with a buttery, cinnamon-sugar crumb topping. Perfect for a cozy afternoon treat or holiday breakfast, this cake blends molasses, warm spices, and a touch of maple syrup for a rich, flavorful coffee cake experience.

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Ingredients

Scale 1x2x3x

Crumb Topping

• ½ cup (1 stick / 113 g) unsalted butter, melted
• ⅓ cup (67 g) granulated sugar
• ⅓ cup (67 g) light brown sugar, packed
• ¾ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 ¾ cups (200 g) cake flour

Cake Batter

• 2 cups (240 g) all-purpose flour
• ¼ cup (50 g) light brown sugar, packed
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
• 1 large egg, room temperature
• ¾ cup (183 g) unsweetened applesauce
• ½ cup (168.5 g) molasses
• ⅓ cup (82 g) buttermilk, room temperature
• ¼ cup pure maple syrup

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Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, letting it overhang the sides for easy removal. Spray the parchment with nonstick cooking spray and set aside.
2. Make Crumb Topping: In a medium bowl, combine melted butter, granulated sugar, brown sugar, ground cinnamon, and kosher salt. Add in the cake flour and stir gently until the mixture is completely combined and crumbly. Be careful not to overmix. Set aside.
3. Mix Dry Ingredients for Cake: In the bowl of a stand mixer fitted with the paddle attachment, combine all-purpose flour, brown sugar, baking soda, baking powder, kosher salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Mix on low speed until evenly combined.
4. Add Cold Butter: Add the cold, cubed butter to the dry ingredients. Mix on medium-low speed until the butter is broken down into small, pea-sized pieces. Alternatively, you can use a pastry cutter or your hands to incorporate the butter.
5. Prepare Wet Ingredients: In a separate medium bowl, whisk together the egg, applesauce, molasses, buttermilk, and pure maple syrup until smooth.
6. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the wet mixture to the dry ingredients. The batter will have some chunks — this is normal. Beat for about 2 minutes until just combined.
7. Pour Batter into Baking Dish: Transfer the batter into the prepared baking dish and spread it evenly using an offset spatula or the back of a spoon.
8. Add Crumb Topping: Break up the crumb topping mixture into small pieces using your hands or a fork. Evenly distribute the crumbs over the cake batter.
9. Bake the Cake: Bake for 40 to 50 minutes until the crumb topping is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
10. Cool and Serve: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving to allow flavors to set.

Notes

• You can substitute the applesauce with an equal amount of mashed ripe banana if desired.
• Make sure the butter used in the crumb topping is melted, while the butter in the cake batter is cold for proper texture.
• Check doneness at 40 minutes as oven times vary; the cake should be moist but not wet inside.
• Allow the cake to cool sufficiently to firm up the crumb topping for easier slicing.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread coffee cake, crumb topping cake, molasses cake, holiday coffee cake, spiced cake