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.
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
Instructions
- Preheat oven to 350 degrees F. Grease 11x7 or 9x9 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, and drizzle across cooled coffee cake.
Notes
If your maple drizzle is too thick, add a splash of milk.
Nutrition
Calories: 341kcalCarbohydrates: 54gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 185mgPotassium: 211mgFiber: 1gSugar: 33gVitamin A: 138IUVitamin C: 0.04mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!