Gingerbread Coffee Cake for Christmas Morning
This Gingerbread Coffee Cake is the perfect cozy treat for Christmas morning, boasting warm spices like ginger, cinnamon, cloves, and nutmeg. Sweetened with molasses and maple syrup, the tender cake is topped with a buttery, crunchy crumble that makes each bite irresistibly festive and comforting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Breakfast, Dessert, Coffee Cake
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crumb Topping
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ¾ cups (200 g) cake flour
Cake
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- 1 large egg, room temperature
- ¾ cup (183 g) unsweetened applesauce
- ½ cup (168.5 g) molasses
- ⅓ cup (82 g) buttermilk, room temperature
- ¼ cup pure maple syrup
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing the paper to overhang for easy removal. Spray the parchment paper lightly with nonstick cooking spray and set aside.
- Make Crumb Topping: In a medium bowl, combine melted butter, granulated sugar, light brown sugar, ground cinnamon, and kosher salt. Stir well to blend. Add the cake flour, mixing just until the mixture is fully combined. Avoid overmixing to ensure a crumbly texture. Set aside.
- Mix Dry Ingredients for Cake: In the bowl of a stand mixer fitted with the paddle attachment, add all-purpose flour, light brown sugar, baking soda, baking powder, kosher salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Mix briefly on low speed to combine evenly.
- Cut in Butter: Add the cold cubed unsalted butter to the dry ingredients. Mix on medium-low speed until the butter is reduced to pea-sized pieces. Alternatively, use a pastry cutter or your hands to work the butter into the flour mixture.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, unsweetened applesauce, molasses, buttermilk, and pure maple syrup until smooth and uniform.
- Combine Wet and Dry Mixtures: With the mixer on low speed, gradually pour the wet ingredients into the dry mixture. Beat for about 2 minutes until just combined. The batter will be slightly chunky, which is normal and desired.
- Assemble the Cake: Pour the batter into the prepared baking dish, spreading it evenly with an offset spatula or the back of a spoon to ensure uniform thickness.
- Add Crumb Topping: Break the prepared crumb topping into small pieces using your hands or a fork. Evenly distribute the crumb topping over the batter, covering the surface completely.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 50 minutes. Bake until the crumb topping turns golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 20 minutes to set before slicing. Serve warm or at room temperature for a perfect holiday breakfast treat.
Notes
- For best flavor, use fresh spices and pure molasses.
- Ensure the butter for the cake is cold to get a tender crumb.
- Do not overmix the crumb topping to maintain its crumbly texture.
- The applesauce helps keep the cake moist and can be a healthy substitute for oil.
- If you prefer a dairy-free version, substitute buttermilk with almond milk and vinegar.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs beautifully with a cup of hot coffee or tea.