Gingerbread Coffee Cake Recipe

Introduction

This gingerbread coffee cake combines warm spices with a tender crumb and a buttery crumb topping. Perfect for cozy mornings or afternoon treats, it’s a delightful twist on traditional gingerbread flavors.

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 your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing the paper to overhang the sides. Spray lightly with nonstick cooking spray and set aside.
2. Step 2: Make the crumb topping by combining the melted butter, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Stir in the cake flour until fully combined, being careful not to overmix. Set aside.
3. Step 3: In the bowl of a stand mixer fitted with the paddle attachment, mix the all-purpose flour, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg on low speed until well combined.
4. Step 4: Add the cold, cubed butter to the dry ingredients and mix on medium-low speed until the butter breaks down into small, pea-sized pieces. Alternatively, use a pastry cutter or your hands to incorporate 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. Beat for about 2 minutes until just combined. The batter may be slightly chunky, which is fine.
7. Step 7: Pour the batter into the prepared baking dish and spread it evenly using an offset spatula or the back of a spoon.
8. Step 8: Break the crumb topping into small pieces using your hands or a fork and distribute it evenly over the cake batter.
9. Step 9: Bake for 40-50 minutes, or until the crumb topping is golden and a toothpick inserted into 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 richer flavor, substitute half of the buttermilk with whole milk or cream.
• Add chopped nuts, like pecans or walnuts, to the crumb topping for extra crunch.
• Use molasses labeled as “blackstrap” for a more intense, robust flavor.
• If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to ⅓ cup milk and let it sit for 5 minutes.

Storage

Store the gingerbread coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze portions wrapped tightly for up to 2 months. Reheat slices gently in a microwave or oven before serving to regain some freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour in place of cake flour, but the texture may be slightly less tender. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace with cornstarch.

Can I make this coffee cake dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil and use a plant-based milk mixed with vinegar as a buttermilk alternative. Keep in mind the texture and flavor may vary slightly.

Gingerbread Coffee Cake Recipe

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★★★★★

4.8 from 118 reviews

This Gingerbread Coffee Cake combines the warm, spicy flavors of ginger, cinnamon, cloves, and nutmeg with a moist molasses and applesauce-infused cake. Topped with a buttery cinnamon-sugar crumb topping, it’s perfect for a cozy breakfast or afternoon treat alongside your favorite coffee or tea.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings (8×8 inch pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

• 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. Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, ensuring the paper overhangs the sides for easy removal later. Lightly spray with nonstick cooking spray and set it aside.
2. Make the crumb topping: In a medium bowl, combine the melted butter, granulated sugar, brown sugar, ground cinnamon, and salt. Stir in the cake flour until the mixture is well combined but be careful not to overmix. Set the crumb topping mixture aside.
3. Mix dry ingredients for the cake: In the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour, brown sugar, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Mix on low speed until all the ingredients are evenly combined.
4. Incorporate cold cubed butter: Add the cold, cubed butter to the dry ingredient mixture. Mix on medium-low speed until the butter breaks down into small, pea-sized pieces, or alternatively cut it in using a pastry cutter or your hands until crumbly.
5. Prepare wet ingredients: In a separate medium bowl, whisk together the egg, applesauce, molasses, buttermilk, and maple syrup until the mixture is smooth and fully blended.
6. Combine wet and dry ingredients: With the mixer on low speed, gradually add the wet mixture to the dry ingredients. The batter will appear slightly chunky; beat for about 2 minutes just until combined without overmixing.
7. Pour batter into baking dish: Transfer the cake batter into the prepared baking dish. Spread it evenly using an offset spatula or the back of a spoon.
8. Add crumb topping and bake: Break the crumb topping into small pieces using your hands or a fork and evenly distribute it over the cake batter. Bake in the preheated oven for 40 to 50 minutes, or until the crumb topping turns golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
9. Cool before serving: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack for at least 20 minutes. Use the parchment overhang to lift the cake from the dish, slice, and serve.

Notes

• Make sure all cold ingredients (butter, buttermilk) are at the specified temperatures for best texture.
• You can substitute molasses with dark corn syrup, but molasses gives the authentic gingerbread flavor.
• The crumb topping can be stored in the refrigerator if made ahead, just sprinkle it on before baking.
• Allow the cake to cool fully to let the flavors develop and make slicing easier.
• For a dairy-free version, substitute butter with coconut oil and use a dairy-free buttermilk alternative.

Keywords: gingerbread coffee cake, crumb topping, molasses cake, holiday dessert, spiced coffee cake