Nothing says cozy like the aroma of gingerbread baking in the kitchen, and this Gingerbread Coffee Cake delivers all that warmth in every bite. The cake itself is soft, tender, and perfectly spiced with ginger, cinnamon, cloves, and nutmeg, sweetened with maple syrup and molasses. A buttery crumble sits on top, adding just the right crunch. If you are looking for something less seasonal, this recipe is based on my award-winning Crumb Cake!
Ingredients & Substitutions
- Crumb Topping: This coffee cake is all about that extra-thick, buttery crumble on top! I loved how it adds texture and sweetness in every bite. The topping combines butter, granulated sugar, brown sugar, a pinch of cinnamon, salt, and cake flour to create a tender, crisp layer that’s almost as thick as the cake itself.
- Sugars: Both the cake and the topping use a combination of granulated sugar and light brown sugar. Brown sugar adds moisture and a subtle molasses flavor, while granulated sugar helps the topping crisp up beautifully.
- Butter: I prefer using unsalted butter in both the cake (cold butter) and the topping (melted butter), which gives you complete control over the saltiness. Using salted butter is fine; just reduce the added salt slightly.
- Flours: You’ll need cake flour for the topping and all-purpose flour for the cake. Cake flour in the topping keeps it tender and crumbly, while all-purpose flour in the cake ensures structure. If you don’t have cake flour, you can easily make a substitute at home.
- Spices: Ginger, cinnamon, cloves, and nutmeg give the cake its classic gingerbread flavor. Adjust the spices to taste if you prefer a warmer or spicier cake, but I love how they blend perfectly with the maple syrup and molasses.
- Molasses & Maple Syrup: Molasses gives the cake that iconic gingerbread depth, while maple syrup adds sweetness and richness. Both are essential to a moist, flavorful cake.
- Wet Ingredients: Eggs, applesauce, and buttermilk keep the cake tender and light. Make sure the eggs and buttermilk are at room temperature for the best texture. Applesauce adds moisture without heaviness, and buttermilk makes the crumb soft and slightly tangy.
FAQs
Can I make this cake ahead of time?
Yes! Bake as directed, then store in an airtight container at room temperature for up to 2 days. Rewarm slices briefly in the oven or microwave if desired.
Can I use a different pan size?
Yes. If using a 9×9-inch pan, reduce baking time by 5-10 minutes. For a larger pan, check doneness with a toothpick in the center.
Can I double the recipe?
Yes! You can double the ingredients to make a larger 9×13-inch cake. Baking time will increase slightly, so check doneness with a toothpick in the center.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans, walnuts, or even chocolate chips mix well into the batter or on top with the crumble for extra texture and flavor.
Serving Ideas
- Holiday Brunch: Serve slices of Gingerbread Coffee Cake alongside a pot of coffee (with gingerbread creamer!) or a spiced chai latte for a cozy, festive brunch spread.
- Afternoon Treat: Enjoy a slice of this gingerbread cake with a warm cup of tea or hot cocoa for a comforting mid-afternoon snack.
- Dessert Plate: Top slices of Gingerbread Coffee Cake with a dollop of whipped cream or a scoop of no-churn vanilla ice cream for an easy, show-stopping dessert.
- Gift Idea: Cut the gingerbread cake into squares, wrap individually, and give as a homemade holiday gift. I love this for neighbors, teachers, or friends.
How to Store Gingerbread Coffee Cake
Room Temperature: Keep your cake in an airtight container at room temperature for up to 2 days. This is perfect if you plan to enjoy it over a couple of mornings.
Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days. Wrapping it well helps prevent it from drying out while keeping the cake moist and flavorful.
Freezer: Wrap the cooled cake tightly in plastic wrap, then in foil, or place it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and warm slices briefly in the oven or microwave to restore the soft, tender texture.
Gingerbread Coffee Cake
Ingredients
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
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing the paper to overhang the sides. Spray with nonstick cooking spray and set aside.
Crumb Topping
- To a medium bowl, add butter, granulated sugar, brown sugar, cinnamon, and salt. Stir to combine.
- Add the cake flour and stir until the mixture is completely combined. Be careful not to overmix. Set aside.
Cake
- To the bowl of a stand mixer fitted with the paddle attachment, add all-purpose flour, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Mix on low speed until combined.
- Add cold cubed butter and mix on medium-low speed until the butter is broken down into small, pea-sized pieces. You can also use a pastry cutter or your hands to work in the butter.
- In a medium bowl, whisk together the egg, applesauce, molasses, buttermilk, and maple syrup until smooth.
- With the mixer running on low speed, slowly pour the wet mixture into the dry ingredients. Increase to medium-low speed and beat until the batter is smooth and fully combined, about 2 minutes.
- Pour the batter into the prepared baking dish, spreading it evenly with an offset spatula or the back of a spoon.
- Using your hands or a fork, break the prepared crumb topping into small pieces. Evenly distribute it over the cake batter.
- Bake for 40-50 minutes, or until the crumb topping is golden and a toothpick inserted into the center of the cake comes out with a few moist crumbs, but no wet batter.
- Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving
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What the Test Kitchen had to say about this recipe:
Autumn
Soft, spiced, and perfectly crumbly, this is a holiday morning must-have!
Elizabeth
I love coffee cakes, so I was excited about this one. I love it, especially the crumble topping.
Stephanie
This is so flavorful and cozy. Perfect with my morning coffee.
Bella
I can definitely taste the gingerbread spices in there, which I love! And, the cake is moist and tender.
