Description

This Gingerbread Coffee Cake is a delightful, spiced treat perfect for breakfast or an afternoon snack. Combining the warm flavors of ginger, cinnamon, cloves, and nutmeg with a moist molasses-sweetened batter, this cake features a buttery crumble topping that adds a satisfying texture contrast. Made with a blend of all-purpose and whole wheat flour along with applesauce and buttermilk to keep it tender and moist, it’s a comforting cake that pairs wonderfully with coffee or tea.

Ingredients

Cake Batter

1 ½ cups all purpose flour
1 ½ cups whole wheat flour
¼ cup packed brown sugar
½ teaspoon salt
1 ½ teaspoons ginger
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
½ cup (1 stick) cold unsalted butter, cut into cubes
1 teaspoon baking soda
½ teaspoon baking powder
1 large egg
¾ cup unsweetened applesauce
½ cup molasses
⅓ cup buttermilk (or milk)
¼ cup pure maple syrup

Crumble Topping

1 cup from the combined flour mixture reserved
2 tablespoons unsalted butter, melted
2 tablespoons packed brown sugar

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8-inch round springform pan thoroughly with cooking spray and set it aside.
Mix Dry Ingredients: In the stand mixer bowl, combine both the all-purpose and whole wheat flour, ¼ cup packed brown sugar, salt, ginger, cinnamon, cloves, and nutmeg. Mix until everything is well integrated.
Add Butter to Dry Mixture: Add the cold butter cut into cubes to the dry mix. Blend on medium-low speed until the largest butter pieces resemble small peas in size.
Prepare Crumble Topping: Remove 1 cup of the flour and butter mixture and transfer it to a medium bowl. Stir in the 2 tablespoons of melted butter and the remaining 2 tablespoons of packed brown sugar. Set this crumble topping aside.
Combine Leavening Agents: Back in the mixer bowl, sprinkle in the baking soda and baking powder. Mix just until combined.
Mix Wet Ingredients: In a separate bowl or liquid measuring cup, whisk together the egg, applesauce, molasses, buttermilk, and maple syrup until smooth.
Combine Wet and Dry Mixtures: With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Increase the speed to medium-low and beat for about 2 minutes until the batter is smooth and well combined.
Assemble and Bake: Pour the batter into the prepared springform pan. Evenly sprinkle the reserved crumble topping over the batter. Place the pan on a rimmed baking sheet to catch any drips, then bake in the preheated oven for 40 to 50 minutes. The cake is done when a toothpick or tester inserted into the center comes out clean.
Cool and Serve: Allow the coffee cake to cool slightly on a wire rack before removing from the pan and serving. This enhances the cake’s texture and makes slicing easier.

Notes

You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar to achieve similar results.
Ensure the butter used for the crumble topping is melted to get an even distribution and better texture.
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For a dairy-free option, replace butter with a vegan alternative and use a plant-based milk.
This cake pairs excellently with a dollop of whipped cream or a cup of hot coffee.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American