Gingerbread Coffee Cake

This holiday season, treat your family to a Gingerbread Coffee Cake they won’t forget. Ideal for either breakfast or dessert, this sweet spiced cake is covered with a crumbly topping and filled with all the flavors you love!

Gingerbread Coffee Cake served on white plates

This post may contain affiliate links which won’t change your price but will share some commission.

Nothing says the holidays like gingerbread, and nothing gives you that beloved flavor quite like our gingerbread coffee cake! Sweet molasses, brown sugar, spices, and of course ginger come together to make a moist and flavorful coffee cake. Enjoy it with coffee in the morning, or have it as an evening dessert.

This recipe is extremely easy to make and can be enjoyed over several days or easily served to a crowd. Between its ease and tastiness, gingerbread coffee cake will be a new staple in your holiday meal planning!

Ingredients to make Gingerbread Coffee Cake:

  • vegetable oil
  • eggs
  • molasses 
  • milk
  • flour
  • dark brown sugar
  • ginger
  • baking powder
  • baking soda 
  • cinnamon
  • ground nutmeg
  • ground cloves 
    Streusel:
  • flour
  • brown sugar
  • cinnamon
  • butter
    Glaze:
  • powdered sugar
  • milk
ingredients for Gingerbread Coffee Cake

How to Make Gingerbread Coffee Cake:

Preheat the oven to 350 degrees, line an 8×8 baking pan with parchment paper and set aside. In a large mixing bowl whisk together vegetable oil, eggs, molasses and milk. Slowly mix in flour, brown sugar, spices, baking soda and baking powder until just combined. 

Combine the brown sugar, flour, cinnamon and butter for the streusel. Mix until little balls form a crumble.

Pour half the batter into the baking pan then sprinkle half the streusel on top. Add the rest of the batter then sprinkle the rest of the streusel. Bake for 45 minutes or until a knife comes out clean. 
Mix together the powdered sugar and milk until smooth. Once the cake is cooled, drizzle over the top and serve. 

Notes & Tips

Substitutions

  • Vegetable Oil: Butter can be substituted for the vegetable oil in the cake. 
  • Brown Sugar: You can substitute light brown sugar for the dark brown sugar if it is all you have. 

How to Store Gingerbread Coffee Cake

Store in an airtight container on the counter for 3-4 days or in the freezer for up to 3 months. 

Expert Tips for Gingerbread Coffee Cake

  • Add a teaspoon of maple syrup to the powdered sugar and milk for maple icing. You can also add a ½ teaspoon of lemon extract for a lemon icing.
  • The cake batter will be very thick, this helps the streusel not sink into the cake while baking. 
Gingerbread Coffee Cake
JOIN MY NEWSLETTER TO RECEIVE…

A free Cinnamon & Sage Co. meal planner and shopping list!


Gingerbread Coffee Cake

Course: BreakfastDifficulty: Easy
Servings

9

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Ingredients

  • ½ cup vegetable oil

  • 2 eggs

  • ⅓ cup molasses 

  • ½ cup milk

  • 2 cups flour

  • ½ cup dark brown sugar

  • 2 teaspoons ginger

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda 

  • ½ teaspoon cinnamon

  • ¼ ground nutmeg

  • ¼ ground cloves 

  • Streusel:

  • 1 cup flour

  • ⅔ cup brown sugar

  • 1 teaspoon cinnamon

  • 5 tablespoons butter, melted

  • Glaze:

  • ½ cup powdered sugar

  • 3 tablespoons milk

Directions

  • Preheat the oven to 350 degrees, line an 8×8 baking pan with parchment paper and set aside. 
  • Combine the brown sugar, flour, cinnamon and butter for the streusel. Mix until little balls form a crumble then set aside. 
  • In a large mixing bowl whisk together vegetable oil, eggs, molasses and milk. 
  • Slowly mix in flour, brown sugar, spices, baking soda and baking powder until just combined. 
  • Pour half the batter into the baking pan then sprinkle half the streusel on top. Add the rest of the batter then sprinkle the rest of the streusel. Bake for 45 minutes or until a knife comes out clean. 
  • Mix together the powdered sugar and milk until smooth. Once the cake is cooled, drizzle over the top and serve. 

More Holiday Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *