This gingerbread coffee cake combines the warm, spicy flavor of gingerbread with the tender crumb and streusel topping of a classic coffee cake. It’s a comforting treat that fills your kitchen with the scent of ginger, cinnamon, and molasses.
The recipe comes together in about 15 minutes of prep time. It’s a great choice for a holiday breakfast, an afternoon snack with coffee, or a simple dessert.
Why is Gingerbread Coffee Cake a Must-Try?
Layered Flavors: The deep, spicy molasses cake is perfectly balanced by the sweet, buttery cinnamon crumble on top.
Moist and Tender Crumb: Using both buttermilk and sour cream ensures the cake stays very moist and tender, even a day or two after baking.
Easy to Assemble: The steps are straightforward, from mixing the simple batter to sprinkling on the crumble topping. No complicated techniques are needed.
Ingredients for Gingerbread Coffee Cake
• Molasses: Use unsulphured molasses for a classic, robust gingerbread flavor. Do not use blackstrap molasses, as its flavor is too strong and bitter for this cake.
• Buttermilk: Full-fat buttermilk adds richness and tenderness. If you don’t have any, see the notes for a quick substitute.
• Spices: Feel free to adjust the ground ginger and cinnamon to your preference. For the freshest flavor, use spices that are less than a year old.
• Sour Cream: Full-fat sour cream provides moisture and a slight tang. Plain full-fat Greek yogurt is a good substitute.
Exact quantities are in the recipe card below.
How to Make Gingerbread Coffee Cake
Step 1: Prepare the Pan and Topping
First, get your oven preheating to 350°F and prepare a 9×9-inch pan. Then, mix the flour, brown sugar, cinnamon, and salt for the crumble, and stir in the melted butter until it looks like wet sand with some clumps.
Step 2: Mix the Cake Batter
In one bowl, whisk together all your dry cake ingredients. In a larger bowl, cream the butter and sugars until fluffy, then beat in the eggs, molasses, sour cream, and vanilla.
Step 3: Combine and Assemble
Alternate adding the dry ingredients and the buttermilk to your wet ingredients, mixing gently until just combined. Spread this thick batter into your pan and sprinkle the crumble topping all over the surface.
Step 4: Bake and Glaze
Bake the cake for about 50 minutes, until a skewer comes out clean. Let it cool before mixing the powdered sugar, milk, and maple syrup for the optional glaze and drizzling it over the top.
What to Serve with Gingerbread Coffee Cake
This coffee cake is wonderful on its own with a cup of hot coffee or tea. For a more indulgent dessert, serve a warm slice with a scoop of vanilla ice cream.
Expert Tips for Gingerbread Coffee Cake
For the best texture, make sure your cold ingredients (eggs, sour cream, buttermilk) are at room temperature before you start.
The batter will be quite thick. Use an offset spatula or the back of a spoon to spread it evenly in the pan.
The safe internal temperature for a baked cake with eggs is around 205°F (96°C). A wooden skewer test is also a reliable way to check for doneness.
Don’t have buttermilk? Make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
How to Store and Freeze Gingerbread Coffee Cake
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw at room temperature before serving.
Gingerbread Coffee Cake Recipe FAQs
Can I make this in a different pan?
Yes, you can use an 8×8-inch pan for a thicker cake, but you’ll need to increase the baking time by 5-10 minutes. A 9-inch round pan also works. Always check for doneness with a skewer.
Is the glaze necessary?
Not at all. The cake is delicious on its own or with a simple dusting of powdered sugar. The glaze just adds an extra touch of sweetness.
Can I add mix-ins to the batter?
Certainly. A half cup of finely chopped crystallized ginger or finely chopped pecans would be a great addition. Fold them in with the last of the dry ingredients.
Gingerbread Coffee Cake
Ingredients
For the Crumble Topping
- 3/4 cup all-purpose flour 90g
- 1/2 cup packed light brown sugar 100g
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter melted, 57g
- Pinch of salt
For the Gingerbread Cake
- 2 cups all-purpose flour 240g
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened, 170g
- 1/2 cup packed light brown sugar 100g
- 1/4 cup granulated sugar 50g
- 2 large eggs at room temperature
- 1/4 cup unsulphured molasses 60ml
- 1/3 cup sour cream at room temperature, 75g
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk at room temperature, 120ml
For the Maple Glaze (Optional)
- 3/4 cup powdered sugar 90g
- 1 tablespoon milk or cream
- 1/2 tablespoon maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x9-inch (23x23 cm) square baking pan, or line with parchment paper leaving an overhang to lift the cake out later.
- Make the crumble: In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large, moist crumbs form. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the 2 cups of flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt for the cake.
- Mix wet ingredients: In a large bowl using an electric mixer, beat the softened butter with the brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the molasses, sour cream, and vanilla extract.
- Combine: Add half of the dry ingredients to the wet ingredients and mix on low speed just until combined. Pour in the buttermilk and mix until just incorporated. Add the remaining dry ingredients and mix until no streaks of flour remain. Do not overmix.
- Assemble and bake: Spread the thick batter evenly into the prepared pan. Sprinkle the crumble topping evenly over the batter.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. An instant-read thermometer should register about 205°F (96°C) in the center of the cake.
- Let the cake cool in the pan on a wire rack for at least 20 minutes before glazing and slicing.
- Make the glaze (if using): In a small bowl, whisk the powdered sugar, milk, and maple syrup until smooth. Drizzle over the cooled cake.
Notes
