This Gingerbread Coffee Cake is the perfect holiday breakfast, weekend brunch or special dessert.
Preheat oven to 350℉.
Spray bottom and sides of a 9×9 pan. If you want your cake a little thinner you can use an 11×7 or 9×13.
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.