Save on Pinterest

Gingerbread Coffee Cake

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
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • 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, room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons molasses

Directions

  • 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.
Confectioners' Sugar Icing (optional): Mix 3/4 cup confectioners' sugar, 1 tablespoon 2% milk and 1/2 teaspoon vanilla extract. Drizzle over cooled coffee cake. Sprinkle with 2 tablespoons finely chopped crystallized ginger.
Nutrition Facts
1 slice: 195 calories, 7g fat (4g saturated fat), 39mg cholesterol, 283mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • lastrahm
    Dec 24, 2020

    My husband loves gingerbread but I don't make cookies anymore. This coffee cake satisfied him and was so easy to make.

  • Jann
    Jul 1, 2019

    This was a nice change from the usual coffee cakes I make. I love ginger so upped the ground ginger by half a teaspoon. It turned out a little dry but I think that was the fault of my oven and not the recipe. I did use the drizzled icing along with the chopped crystallized ginger, yum!

  • Lady Fingers
    Dec 4, 2016

    This recipe is an absolute win for me. The topping is crisp and the cake is moist and full of spices. We decided to serve it topped with whipped cream instead of using the drizzled glaze.It comes together quickly, too, and bakes in less than half an hour, so it could be ready in time for drop-in holiday guests, or for a snow-day snack.