Gingerbread Apple Streusel Coffee Cake Recipes

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GINGERBREAD-APPLE STREUSEL COFFEE CAKE



Gingerbread-Apple Streusel Coffee Cake image

Cozy up to the flavors of fall thanks to this super easy recipe that marries fresh apples with gingerbread cake and cookie mix.

Provided by By Brooke Lark

Categories     Side Dish

Time 50m

Yield 9

Number Of Ingredients 9

1 box Betty Crocker™ gingerbread cake and cookie mix
1 1/4 cups lukewarm water
1 egg
2 apples, peeled, diced
2 tablespoons butter, softened
1/2 cup packed brown sugar
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
  • In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
  • In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

Nutrition Facts : ServingSize 1 Serving

GINGERBREAD-APPLE STREUSEL COFFEE CAKE



GINGERBREAD-APPLE STREUSEL COFFEE CAKE image

This coffee cake couldn't be easier and it combines the great flavors of gingerbread and apples. I am even experimenting with using pears instead of apples. Recipe & Photo from: http://www.bettycrocker.com

Provided by Ellen Bales

Categories     Other Breakfast

Time 50m

Number Of Ingredients 9

1 box betty crocker gingerbread cake and cookie mix
1 1/4 c lukewarm water
1 egg
2 apples, peeled and diced
2 Tbsp butter, softened
1/2 c packed brown sugar
1/3 c all purpose flour
1 tsp ground cinnamon
dash(es) salt

Steps:

  • 1. In a large bowl, combine gingerbread mix, water, egg, and diced apples. Spoon into a 9-inch square pan which has been sprayed with cooking spray.
  • 2. In a small bowl, combine butter, brown sugar, flour, cinnamon and salt with a fork until crumbly. Sprinkle this evenly over gingerbread batter.
  • 3. Bake in a preheated 350-degree oven for 35 to 40 minutes or until toothpick inserted near center comes out clean. Serve warm or cold with a spoonful of whipped cream. May also garnish with a fresh orange slice.

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

At our house, we love gingerbread that's not too sweet. To sweeten it, mix confectioners' sugar, milk and vanilla extract for drizzling on top. -Barbara Humiston, Tampa, Florida

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
1-3/4 teaspoons ground cinnamon, divided
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup cold butter
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, room temperature
1/2 cup buttermilk
2 tablespoons molasses

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping., Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan., Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Nutrition Facts : Calories 195 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 283mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

APPLE STREUSEL COFFEE CAKE



Apple Streusel Coffee Cake image

Everyone loves this apple streusel coffee cake and it is so easy to make. I love it best served warm!

Provided by April Fear

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 14

⅔ cup packed brown sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
1 cup chopped walnuts
1 apple - peeled, cored, and chopped
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup white sugar
⅓ cup butter, softened
1 cup milk
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Mix brown sugar, flour, and cinnamon for topping in a bowl. Cut in cold butter. Stir in walnuts and apple.
  • Combine flour, baking powder, and salt for cake in a bowl. Beat white sugar and butter together in a large bowl with an electric mixer until creamy. Add dry ingredients. Mix in milk, egg, and vanilla extract. Spread into the prepared pan and sprinkle streusel topping over top. Swirl a knife through both mixtures.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 52.9 g, Cholesterol 45.9 mg, Fat 18.5 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 373.4 mg, Sugar 31.1 g

GINGERBREAD STREUSEL CAKE



Gingerbread Streusel Cake image

A nice quick dessert for a small family. This can be served either warm or cold. Serve topped with vanilla ice cream or frozen yogurt.

Provided by PaulaG

Categories     Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 15

1 tablespoon all-purpose flour
2 tablespoons quick-cooking rolled oats
2 tablespoons brown sugar
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
1 tablespoon butter
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat milk
1/2 cup light molasses or 1/2 cup sorghum
3 tablespoons canola oil
1 egg

Steps:

  • Preheat oven to 350°F.
  • Spray a 9-inch square pan with nonstick cooking spray and set aside.
  • In a small bowl, combine ingredients for streusel, except butter; mixing well.
  • Cut in butter until mixture resembles coarse crumbs; set aside.
  • In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
  • Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
  • Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
  • Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
  • Cut into squares.

GINGERBREAD-APPLE STREUSEL COFFEE CAKE



Gingerbread-Apple Streusel Coffee Cake image

Blogger Brooke McLay from Cheeky Kitchen brings the flavors of fall into the holidays with this Gingerbread-Apple Streusel Coffee Cake recipe. Spicy gingerbread is baked with apples, and then topped with a crunchy streusel for an easy breakfast addition.

Provided by @MakeItYours

Number Of Ingredients 9

1 box Betty Crocker® gingerbread cake and cookie mix
1 1/4 cups lukewarm water
1 egg
2 apples, peeled, diced
2 tablespoons butter, softened
1/2 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
  • In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
  • In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

APPLE GINGER STREUSEL COFFEE CAKE



Apple Ginger Streusel Coffee Cake image

Make and share this Apple Ginger Streusel Coffee Cake recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 21

1/3 cup packed brown sugar
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
1/4 cup unsalted butter
1/3 cup finely chopped walnuts
2 1/4 cups all-purpose flour
1/2 teaspoon ground ginger
1 pinch ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup crystallized ginger, finely chopped
6 tablespoons unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
3 large eggs
1 1/4 cups buttermilk
1 medium granny smith apples or 1 medium golden delicious apple, cored and chopped coarse
confectioners' sugar (for dusting)

Steps:

  • Heat the oven to 350°F Butter and flour a 10-cup Bundt pan and set aside.
  • For the streusel: Blend the brown sugar, ginger, cinnamon, flour, and butter with your fingers or a pastry blender until the mixture resembles large breadcrumbs.
  • Mix in the walnuts and refrigerate until ready to use.
  • For the cake: Sift together the flour, ground ginger, nutmeg, baking powder, baking soda, and salt into a large bowl. Stir in the ginger and set aside.
  • In a large mixing bowl, beat the butter with an electric mixer until light and fluffy. Gradually add the sugars, continuing to beat until very light.
  • Add the vanilla and then the eggs one at a time, beating each one in well before adding the next.
  • Alternately stir in the flour mixture and the buttermilk, until he batter is just mixed. Don't overeat or your cake will be tough.
  • Gently stir in the chopped apple.
  • Pour half the batter into the prepared pan. Sprinkle with a third of the streusel.
  • Pour in the remaining batter and top with the remaining streusel. The streusel will sink in a little during baking to make a swirl.
  • Bake until the top of the cake is firm (a skewer inserted in the center should come out clean), about 40 to 45 minutes.
  • Cool for 15 minutes in the pan on a wire rack. Invert the cake onto a serving platter, dust with confectioners' sugar, and serve slightly warm or at room temperature.

Nutrition Facts : Calories 689.8, Fat 26.8, SaturatedFat 13.7, Cholesterol 145.9, Sodium 568.7, Carbohydrate 102.7, Fiber 2.6, Sugar 61.4, Protein 11.4

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Betty Crocker® gingerbread cookie mix makes these flavorful coffee cakes - a perfect addition to your bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ gingerbread cake and cookie mix
1/4 cup hot water
2 tablespoons butter, melted
1 teaspoon grated gingerroot
1 container (8 oz) sour cream
1 egg
1/3 cup Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup butter, softened
3/4 cup crushed gingersnap cookies (about 12 cookies)
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
  • In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
  • Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg

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