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
Units
Scale
- 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
- 1/2 c. sour cream
- 1/4 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.
- Prep Time: 20-30 minutes
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
