At our house, we love gingerbread that’s not too sweet. To sweeten it, mix powdered sugar, milk and vanilla extract for drizzling on top. —Barbara Humiston, Tampa, Florida
Featured In: 23 Ways to Get Your Pumpkin Spice Fix
- 1 cup all-purpose flour
- 1/2 cup plus 1 tablespoon sugar, divided
- 1-3/4 teaspoons ground cinnamon, divided
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 cup cold butter
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons molasses
- Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping.
- Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan.
- Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Yield: 8 servings.
Originally published as Gingerbread Coffee Cake in Taste of Home Christmas Annual Annual 2015, p66
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