Introduction

This Gingerbread Coffee Cake brings the warm, cozy flavors of ginger, cinnamon, and molasses into a tender, moist cake topped with a crumbly streusel. Perfect for a holiday brunch or an afternoon treat with your favorite cup of coffee.

A round coffee cake with a tall, crumbly, light brown crust layer topped with a slightly cracked, uneven layer of streusel crumbs dusted with white powdered sugar, set on a wooden board resembling a tree stump; in the background, there is a white cup with a dotted pattern filled with dark hot coffee emitting steam, all placed on a white marbled surface with soft, warm fairy lights and pine cones blurred quietly behind, creating a cozy festive mood. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup molasses
2 large eggs
1 cup buttermilk

Ingredients for the Streusel Topping

1/3 cup all-purpose flour
1/3 cup brown sugar
1 tsp cinnamon
3 tbsp unsalted butter, melted

Optional Topping

Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves.
Step 3: In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Add the molasses, eggs, and buttermilk, mixing until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
Step 5: Prepare the streusel topping by combining the flour, brown sugar, and cinnamon in a small bowl. Stir in the melted butter until the mixture becomes crumbly.
Step 6: Pour the batter evenly into the prepared pan. Sprinkle the streusel topping over the batter.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Dust with powdered sugar before serving if desired.

Tips & Variations

Measure your spices carefully to balance the gingerbread flavor perfectly.
Use room temperature butter and eggs for a smoother batter.
For a tender cake, avoid overmixing once the wet and dry ingredients are combined.
If you don’t have buttermilk, substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
Add 1/2 cup of chopped nuts or raisins to the batter for extra texture.
Instead of powdered sugar, try drizzling a simple vanilla glaze on top.
Let kids help sprinkle the streusel topping for a fun baking activity.

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

How to Serve

A round, thick crumb cake with a golden brown base and a textured crumb topping dusted with white powdered sugar. The cake sits on a rustic wood slice stand with bark edges. Next to it is a white mug with black polka dots filled with steaming dark coffee. The background has blurred pine cones and warm white fairy lights on a white marbled surface, giving a cozy, festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the buttermilk with a dairy-free milk alternative mixed with vinegar or lemon juice. Use a dairy-free butter substitute for the batter and streusel to keep it fully dairy-free.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven too early to prevent it from sinking.