It’s been raining solidly for two days now and when it rains, I seem to drink more coffee than usual. To control my absurd caffeine addiction I like to offset it by eating equal amounts of coffee cake, so this Gingerbread Coffee Cake is the perfect solution.
If you gave me a choice between coffee cake or a donut I’d grab both and then sell the donut to buy more coffee cake, that’s how much I like it! There’s something about the not-too-sweet taste and the crunchy topping that just gives me a fuzzy feeling. I even made a powdered sugar glaze to drizzle over this gingerbread coffee cake, but pulled back before I turned it into a sticky sugary puddle. It just didn’t need it, the brown sugar streusel gives it enough sweetness.
I can tell you’re thinking this is just a regular gingerbread loaf and that I’m trying to pull some kind of fast one on you? I can forgive you for that, but trust me it’s still in the coffee cake category. The difference is mainly the texture, gingerbread can be dense like a pound cake and usually has a sticky surface. This coffee cake is more sponge-like with a crusty surface and packed with butter and sour cream. I took my most favorite recipe, this Sour Cream Coffee Cake and tweaked it by adding lots of ginger and molasses. What I ended up with was a moist, crunchy topped breakfast hero with that molasses flavor that I love!
Check out these other coffee cake recipes!
Coffee Cake Muffins– Chocolate Chocolate and More
Chocolate Hazelnut Coffee Cake– Very Culinary
Cookie Butter Streusel Cake– Savory Simple
Pumpkin Coffee Cake– Foodness Gracious
Gingerbread Coffee Cake
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 tablespoons ground dried ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 1/2 sticks unsalted butter at room temperature 6ozs
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 egg plus 1 egg yolk
- 3/4 cup sour cream
- Preheat the oven to 325 degrees F. Prepare a 9 inch spring form pan by lightly greasing with some butter.
- Make the streusel topping by combining the pecans, brown sugar and cinnamon in a small bowl. Set aside
- In another bowl, sieve the flour, baking soda, baking powder, ground ginger,cinnamon and cloves.
- Using a stand mixer, beat the butter and brown sugar together until light and creamy.
- Slowly add the molasses and vanilla as the machine is turning on medium speed and scrape down.
- Add the eggs one at a time, scraping down the bowl as you go and beat until well combined.
- Add half of the flour mix and half sour cream, mix and scrape down the sides of the bowl.
- Finish by adding the remaining flour and sour cream and mix on low speed until well combined.
- Scoop half of the batter into the prepared pan and smooth it out evenly. Sprinkle half of the streusel mixture on top.
- Pour the remaining batter into the pan and smooth it out. Top with the remaining streusel mixture.
- Bake in the oven for 40 minutes and the top of the cake springs back when gently pushed by two fingers.
- Let cool and serve by cutting into slices.
- Pour the rest of the batter into the pan, making sure