Merry very nearly Christmas! It’s hard to believe how quickly December has flown by!
Between prepping to travel to Tennessee for Christmas, wrapping up my tasks at work before going out of town, and mentally preparing for the separation anxiety of travelling away from my cat for the first time (he’ll have good babysitters of course!), I feel like I’ve hardly had any time for holiday baking.
I’m glad I made time for this Gingerbread Coffee Cake, because I feel like it has all the makings for a new holiday favorite! This warmly spiced cake is filled with cinnamon, ginger, and nutmeg, and loaded up with delicious crumble topping.
This cake goes beautifully alongside a steaming cup of coffee, or maybe even a peppermint hot chocolate! It’s the perfect treat for a cozy Christmas morning breakfast, or a light dessert after a delicious holiday dinner.
I hope you enjoy this festive treat, Happy Holidays!
Gingerbread Coffee Cake
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 butter, softened
- 1 egg, room temperature
- 2 tbsp molasses
- 1/2 cup buttermilk
- 1/8 tsp salt
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 3 tbsp unsalted butter, melted
- 1/2 cup all purpose flour
- Preheat oven to 350F. Grease an 8 inch square or round baking pan with butter or baking spray.
- In a large bowl, whisk together flour, sugar, cinnamon, ginger, allspice, baking powder, and baking soda. Set aside.
- Beat butter until light and fluffy, about 2-3 minutes. Add egg, and beat until combined. Add molasses and buttermilk, and stir until combined.
- Add flour mixture, about a third at a time, until flour is well incorporated and there are no remaining dry bits.
- Make the topping by stirring together the brown sugar, salt, and cinnamon in a separate bowl. Pour melted butter over sugar and combine with a fork. Add flour, and mix with fork until combined.
- Pour cake batter into prepared baking pan. Crumble the topping evenly over the batter.
- Bake 35-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Let cool and enjoy!