Gingerbread Coffee Cake

This gingerbread coffee cake is delicious comfort food at its best. The crumb topping and maple drizzle take it over the top. YUM!

Of course, this is a perfect dish to serve for dessert or brunch during the holiday season, but we like to serve it all throughout the fall and winter.

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Gingerbread Coffee Cake

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Servings:  12

Prep: 20 minutes| Cook Time: 40 minutes | Total Time: 55 minutes

Cake Ingredients:

½ cup coconut oil room temperature

½ cup brown sugar

1 egg

⅓ cup molasses

2 cups flour

1 tsp baking soda

2 teaspoon cinnamon

1 ½ tsp ginger

½ tsp nutmeg

¼ tsp clove

¼ tsp salt

⅔ cup hot water 

Crumb Topping:

1/2 cup brown sugar

½ cup flour

1 tsp cinnamon 

½ tsp ginger

4 TBS melted butter

Maple Drizzle:

½ cup powdered sugar

3 TBS maple syrup

Directions:

Preheat oven to 350 degrees F. Grease 11×7 or 9×9 baking dish.

In the bowl to your stand mixer, beat together coconut oil and brown sugar.

Add egg and molasses and whip until well combined.

In a medium bowl, whisk together, flour, baking soda, cinnamon, ginger, nutmeg, clove, and salt. 

Add mixed dry ingredients to your wet ingredients, until well incorporated. 

Fold in ⅔ cup of hot water. 

Pour batter into a greased baking dish and set aside.

For crumb topping:

In a small bowl whisk together brown sugar, flour, cinnamon and ginger. 

Pour melted butter on top of dry ingredients, using a fork mix until well combined. 

Crumbling topping ingredients on top of cake batter.

Bake for 35-40 minutes or until no longer jiggly in the center.

Let cook for 2 hours.

Whisk together powdered sugar and maple syrup.

Drizzle across cooled coffee cake. 

Notes: 

*If your maple drizzle is too thick, add a splash of milk. 

The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.