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Gingerbread Coffee Cake With Crumble Topping

Gingerbread Coffee Cake With Crumble Topping for Cozy Mornings

This Gingerbread Coffee Cake with Crumble Topping captures the essence of cozy holiday mornings, perfect for those who crave homemade warmth.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups all-purpose flour spoon and level for accuracy
  • 1 cup granulated sugar consider reducing slightly for less sweetness
  • 2 teaspoons baking soda acts as a leavening agent
  • 1 teaspoon ground ginger can substitute with allspice
  • 1 teaspoon ground cinnamon fresh cinnamon delivers greater flavor
  • 1/2 teaspoon ground nutmeg use less for a milder taste
  • 1/2 teaspoon ground cloves omit for a lighter flavor
  • 1/2 teaspoon salt balances sweetness
  • 1/2 cup softened butter ensure at room temperature
  • 1/2 cup molasses dark corn syrup is a substitute
  • 1 large egg binds ingredients together
  • 1/2 cup apple juice can replace with milk or other juices
For the Crumble Topping
  • 1 cup all-purpose flour forms the base for crumble
  • 1/2 cup brown sugar coconut sugar is a substitute
  • 1/4 cup powdered sugar sweetens the crumble
  • 1 teaspoon ground cinnamon echoes the cake's spices
  • 1 teaspoon ground ginger adds a festive kick
  • 1/2 cup unsalted melted butter binds the topping

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x9 inch baking pan with non-stick cooking spray.
  2. In a mixing bowl, whisk together flour, sugar, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, blend softened butter and molasses until smooth, then mix in apple juice and egg.
  4. Gradually add the dry ingredients into the wet mixture in three batches, stirring until just combined.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. For the crumble, mix flour, brown sugar, powdered sugar, cinnamon, ginger, and melted butter until it resembles coarse crumbs.
  7. Sprinkle the crumble topping evenly over the batter in the baking pan.
  8. Bake for 35-40 minutes, or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Use room temperature butter for easier blending. Measure flour correctly by spooning and leveling to prevent a dense cake. Avoid overmixing for optimal texture. Consider adjusting baking pan size for desired cake thickness. Add chopped nuts for extra texture if desired.

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