The holidays are for relaxing with friends and family, and this Gingerbread Coffee Cake is a perfect special occasion breakfast. It’s full of warm spices and topped with a delicious crumble topping!

gingerbread coffee cake on plate with fork full

When the holidays are just around the corner, I love to bake a few extra treats with my family. The extra days to relax and spend time with family are so special. Take time to slow down and just be with family.  

whole gingerbread coffee cake with first sliced being removed

Vacation days call for a special breakfast. This Gingerbread Coffee Cake is the perfect holiday breakfast. It’s an easy treat to prepare for brunch when you have out of town guests visiting as well. If you love gingerbread you might like my Gingerbread Coffee recipe or classic Gingerbread cookies

This Gingerbread Coffee Cake is light, moist, and full of warm spices. A bit of molasses brings out the gingerbread flavor. And on top we’ve got lots of buttery crumble topping. Yum!

gingerbread coffee cake just out of the oven

I’ve simplified the process of making the coffee cake and crumble topping, so you can get this Gingerbread Coffee Cake in your oven with as little time and effort as possible. You’ll mix up most of the dry ingredients, plus cold butter cubes, and then remove one cup of the mixture for the topping. Add a little more butter, a little more sugar, and the topping is done. Using a bit of the cake mix makes it so much faster than making a separate topping from nothing!

collage of how to make gingerbread coffee cake

This recipe is a lighter coffee cake, but you’ll still feel like you’re treating yourself when you sit down with a slice. This cake is made with a combination of Bob’s Red Mill Organic Whole Wheat Flour and Organic Unbleached All Purpose White Flour. Using a combination of whole wheat and all purpose flours creates a nutritious twist on your favorite baked treats.

flour used in gingerbread coffee cake

I love using Bob’s Red Mill products when I bake and this post was sponsored by Bob’s Red Mill.  Their quality has proven itself time and again. Bob’s Red Mill Organic Whole Wheat Flour has all of the nutritious bran and germ still intact, and it contains vitamins, minerals, and protein. The organic all-purpose flour is the same high protein flour used by professional bakers. It produces a light and airy texture in baked goods such as this coffee cake. 

What is your favorite way to celebrate the holiday season? Baking is a special part of my family traditions, and this Gingerbread Coffee Cake will be included in our holiday baking from now on!

Gingerbread Coffee Cake, the perfect holiday breakfast!

More Gingerbread Recipes:

Gingerbread Coffee Cake, the perfect holiday breakfast!
5 from 1 rating

Gingerbread Coffee Cake

Servings: 10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
The holidays are for relaxing with friends and family, and this Gingerbread Coffee Cake is a perfect special occasion breakfast. It's full of warm spices and topped with a delicious crumble topping!


For the Cake:

  • 1 ½ cups all purpose flour
  • 1 ½ cups whole wheat flour
  • ¼ cup plus 2 tablespoons packed brown sugar, divided
  • ½ teaspoon salt
  • 1 ½ teaspoons ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ½ cup 1 stick cold unsalted butter, cut into cubes
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 large egg
  • ¾ cup unsweetened applesauce
  • 1/2 cup molasses
  • 1/3 cup buttermilk, or milk
  • ¼ cup pure maple syrup


  • Preheat oven to 350 degrees F. Spray an 8-inch round springform pan with cooking spray. Set aside.
  • In the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, ¼ cup packed brown sugar, salt, ginger, cinnamon, cloves, and nutmeg. Mix until well combined.
  • Add the cold butter cubes, and mix on medium-low speed until the largest pieces of butter are the size of small peas.

For the Crumble Topping:

  • Transfer 1 cup of the flour mixture to a medium bowl for the crumble topping. Stir in the 2 tablespoons melted butter and then the remaining 2 tablespoons packed brown sugar; Set aside for crumble topping.

Continue with Cake:

  • Mix the baking soda and baking powder into the dry ingredients in the mixer bowl until just combined.
  • In a liquid measuring cup or bowl, whisk together egg, applesauce, molasses, buttermilk, and maple syrup.
  • With the mixer running on low speed, pour the wet ingredients into the mixer bowl with the dry ingredients. Increase mixer speed to medium-low and beat until batter is smooth, about 2 minutes.
  • Pour batter into prepared pan and sprinkle on set aside crumble topping. Place pan on a rimmed baking sheet and bake for 40-50 minutes, until a tester inserted into the center of the cake comes out clean. Let coffee cake cool slightly on a wire rack before serving.
Serving: 1/10 of recipe, Calories: 342kcal, Carbohydrates: 53g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 47mg, Sodium: 251mg, Potassium: 408mg, Fiber: 2g, Sugar: 25g, Vitamin A: 395IU, Vitamin C: 0.2mg, Calcium: 82mg, Iron: 2.5mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

Gingerbread Coffee Cake, the perfect holiday breakfast!

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