There’s something magical about waking up to the smell of gingerbread baking in your kitchen. This gingerbread coffee cake combines all those warm holiday spices – ginger, cinnamon, molasses – with a crunchy cinnamon streusel topping and a sweet vanilla glaze. It’s basically Christmas morning in cake form, and it’s ridiculously easy to make. Perfect for holiday brunches, lazy weekend mornings, or honestly, any time you need your house to smell like a holiday dream.
Why This Gingerbread Coffee Cake Recipe Works
This isn’t just another coffee cake recipe – this is the one that’ll become your holiday tradition. Here’s what makes it so special:
The spice blend is perfectly balanced. Ginger, cinnamon, nutmeg, and cloves create that classic gingerbread flavor without being overwhelming. Every bite tastes like the holidays.
Molasses is the secret weapon. Dark molasses gives this cake that deep, rich flavor and gorgeous dark color that makes gingerbread so distinctive. It also keeps the cake incredibly moist.
Sour cream makes it tender. The combination of sour cream and milk creates the most tender, moist crumb. This cake stays soft for days.
The streusel adds texture. That buttery, cinnamon-spiced streusel topping with pecans provides the perfect crunchy contrast to the soft cake.
The glaze is optional but amazing. A simple vanilla glaze adds sweetness and makes it look bakery-professional, but the cake is delicious even without it.
It’s surprisingly easy. This is a one-bowl cake that comes together in about 20 minutes of active work. No mixer required – just a whisk and some elbow grease.
How To Make Gingerbread Coffee Cake (Step-by-Step)
This cake comes together so easily, you’ll be shocked. The beauty of this recipe is that it’s a one-bowl wonder – no fancy equipment needed, just a good whisk and a little patience.
Start with the streusel first. I always make my streusel topping before I mix the cake batter so it’s ready to go. Just mix your dry ingredients, pour in melted butter, and use a fork to create those perfect clumps. Set it aside while you work on the cake.
The wet ingredients come together fast. You’ll whisk your melted (and cooled!) butter with brown sugar until it’s smooth, then add your molasses, eggs, and vanilla. The key here is making sure that butter has cooled down – you don’t want scrambled eggs in your coffee cake batter!
Dry ingredients get their own moment. Whisking all your spices and flour together first ensures even distribution. This is especially important with gingerbread because you want those warm spices in every single bite, not concentrated in random spots.
Combine gently. When you add the dry ingredients to the wet, mix just until combined. Then add your sour cream and milk to bring it to the perfect consistency. The batter will be thick but pourable – almost like a slightly loose brownie batter.
Don’t skimp on the streusel. Once you’ve poured the batter into your pan and smoothed the top, sprinkle that streusel generously over the entire surface. Use it all! This is what makes coffee cake special.
Baking is hands-off. Pop it in a 350°F oven and let it work its magic. You’ll know it’s done when a toothpick comes out with just a few moist crumbs and the top springs back when you touch it. Start checking around 35 minutes since all ovens are different.
The glaze is the finishing touch. While the cake cools slightly, whisk together your glaze ingredients. You want it thick but pourable – add milk a little at a time to get the right consistency. Drizzle it over the warm (not hot!) cake and let it set for about 10 minutes before slicing.
Pro tip: The hardest part of this recipe is waiting for it to cool enough to slice. I usually let mine cool for about 30 minutes – it should be warm but not hot. If you cut it too soon, it might crumble a bit, but honestly, it’ll still taste amazing.
Gingerbread Coffee Cake: So Many Delicious Options
The classic gingerbread coffee cake recipe is amazing, but there are tons of ways to mix things up! Here are a few ideas:
- Classic Gingerbread Coffee Cake: This is the OG, with a moist spiced cake, a swirl of cinnamon, and a crumbly topping.
- Coffee Cake with Cream Cheese Filling: This one’s a little fancy, with a layer of creamy, tangy cream cheese filling.
- Coffee Cake with Pecans: Adding pecans gives it a yummy crunch and nutty flavor.
- Gluten-Free: There are gluten-free versions so everyone can enjoy the fun!
- Vegan: Plant-based options are available too, using ingredients like applesauce or mashed banana.
Baking Tips: How to Make the Perfect Coffee Cake
Baking a gingerbread coffee cake is pretty easy, but here are a few tips to make it extra special:
- Fresh Spices: Use fresh spices. Ground spices lose potency over time. If your spices have been sitting in your cabinet for years, it’s time to replace them. Use good-quality spices like ginger, cinnamon, cloves, and nutmeg for the best flavor.
- Don’t Overmix: Mix the batter just until everything comes together, so your cake stays nice and fluffy.
- Room Temperature Ingredients: Let your butter and eggs come to room temperature for a smooth batter.
- Baking Temperature: Make sure your oven is preheated so your cake bakes evenly.
- Cool Before Frosting: If you’re adding frosting, let the cake cool completely first.
Variations and Customizations
Once you’ve mastered the basic recipe, try these fun twists:
Apple Gingerbread Coffee Cake:
Fold 1 cup of diced apples into the batter before baking. The apples add moisture and a subtle fruity sweetness.
Cream Cheese Swirl:
Make a cream cheese filling by beating together 8 oz softened cream cheese, ¼ cup sugar, and 1 egg. Pour half the cake batter into the pan, add dollops of cream cheese mixture, top with remaining batter, then add streusel.
Chocolate Chip Addition:
Fold ½ cup mini chocolate chips into the batter for a chocolate-gingerbread combo.
Gluten-Free Version:
Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different but still delicious.
Maple Glaze:
Replace the vanilla glaze with a maple glaze: whisk together 1½ cups powdered sugar, 3 tablespoons pure maple syrup, and 1-2 tablespoons milk.
Orange Gingerbread:
Add 1 tablespoon orange zest to the batter and replace the vanilla in the glaze with orange extract for a bright citrus twist.
Extra Spicy:
Double the ginger and add ½ teaspoon of black pepper for a spicier, more complex flavor profile.
Vegan Version:
Use vegan butter, flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), and non-dairy sour cream and milk.
Serving and Storing Your Gingerbread Coffee Cake
Gingerbread coffee cake is best served warm and is delicious on its own or with whipped cream, ice cream, or a drizzle of caramel sauce. You can keep leftovers in an airtight container for a few days or freeze them for later.
Commonly Asked Questions
Yes! You can bake it 1-2 days ahead and store it covered at room temperature. The flavors actually deepen and get better after a day. You can also freeze it for up to 3 months.
You can use whole wheat flour for half of the all-purpose flour for a heartier texture, or use a 1:1 gluten-free baking blend for a gluten-free version. The texture will be slightly different but still tasty.
Absolutely! Chopped pecans, walnuts, or even dried cranberries would be delicious folded into the batter. Just don’t add more than ½-¾ cup total.
A regular 9-inch round cake pan works perfectly! Just line the bottom with parchment paper for easy removal. You can also use an 8×8-inch square pan – just add 5-10 minutes to the baking time.
Yes! The cake is delicious without it. The streusel topping provides plenty of sweetness and texture on its own.
You can, but dark molasses (unsulphured) gives a deeper, richer flavor that’s perfect for gingerbread. Light molasses will make it milder.
Similar Recipes
If you enjoy this recipe, you will like the coffee cake recipes below:
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Gingerbread Coffee Cake: A Cozy Holiday Recipe
- Total Time: 55-70 minutes
- Yield: 8–10 1x
Description
Indulge in the warmth and spice of Gingerbread Coffee Cake! This classic holiday treat is perfect for cozy gatherings. Get the recipe and baking tips now.
Ingredients
- 3/4 c. dark brown sugar, packed
- 1 stick butter, melted and cooled
- 1/4 c. unsulphured molasses
- 2 large eggs
- 2 tsp. pure vanilla extract
- 1 2/3 c. all-purpose flour
- 3 tbsp. candied ginger, finely chopped (optional)
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 3/4 c. sour cream
- 1/3 c. whole milk
Streusel
- 1/2 c. all-purpose flour
- 1/4 c. darl brown sugar, packed
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/2 c. pecans, chopped (optional)
- 3 tbsp. butter, melted
Icing Drizzle
- 2 tbsp. butter, melted
- 2 c. powdered sugar
- 2 tbsp. milk
- 1 tsp. vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350 Degrees and spray a 9 inch springform pan with baking spray and set aside.
- In a medium bowl, whisk together the dark brown sugar, melted butter, molasses, eggs, and vanilla extract.
- In a medium bowl, whisk together the flour, candied ginger (optional), baking powder, ground ginger, ground cinnamon, salt, nutmeg, and cloves.
- Whisk the flour mixture (dry ingredients) into the sugar mixture. Add sour cream and milk, whisking until combined. Pour into the pan and smooth the top with a spatula. Sprinkle the streusel on top of the coffee cake.
- Bake until a toothpick can be inserted in the center and comes out clean, about 35-40 minutes. Let cool in the pan for 15 minutes. Remove from pan and let continue to cool.
- In a small mixing bowl, combine the melted butter, powdered sugar, vanilla extract, and pinch of salt. Whisk until smooth and drizzle on top of the cake. Allow to set, about 10 minutes; serve and enjoy.
Notes
Don’t overbake! This is the #1 cause of dry coffee cake. Start checking at 35 minutes. The toothpick should come out with a few moist crumbs – NOT completely clean. If it’s clean, you’ve overbaked it. The cake will continue cooking slightly as it cools.
- Prep Time: 20-30 minutes
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
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