Gingerbread Coffee Cake With Crumble Topping
This Gingerbread Coffee Cake is the perfect holiday breakfast, weekend brunch or special dessert.
Servings: 9
Ingredients
- 1 ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 6 Tablespoons softened butter
- ½ cup molasses
- 1 large egg
- ⅔ cup apple juice
Crumble Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup powdered sugar
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- 4 Tablespoons melted butter, unsalted
Instructions
- Preheat oven to 350℉.
- Spray bottom and sides of a 9×9 pan.
- Mix together the flour, sugar, baking soda, spices, and salt until well combined. A whisk blends it well.
- Using a stand mixer or hand mixer, blend together the butter and molasses.
- Mix in apple juice and egg, just until blended.
- Add dry ingredients in three different batches until completely incorporated.
- Pour mixture into prepared pan and smooth with a spatula until it’s even.
- In a separate bowl mix up all the topping ingredients and sprinkle over the top of the batter.
- Bake for 35-40 minutes until toothpick inserted into the center comes out clean.
Notes
If you want your cake a little thinner you can use an 11×7 or 9×13.