Gingerbread Coffee Cake
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!
Tomorrow is Thanksgiving and I’m sure you’ve had your menu planned for a while now. If you’re hosting this year, I bet you’ve even gotten a head start on some of the preparations for the big meal. But have you thought past Thanksgiving yet?
I love turkey day and all of the delicious food that comes with it, but I think I’m most excited about the long weekend that follows. Three extra days to relax and spend time with family. Things always seem to be go go go around here, so some time to slow down and just be with family is much needed.
Whenever we have vacation days at home, I like to make a special breakfast for my family. 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.
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!
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!
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.
I love using Bob’s Red Mill products when I bake. 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. You can click here for a Bob’s Red Mill coupon.
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
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.
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