Gingerbread Coffee Cake Recipes

GINGERBREAD COFFEE CAKE

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch square cake pan, line with foil, and butter again.
• 2. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
• 3. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
• 4. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

GINGERBREAD COFFEE CAKE

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.

GINGERBREAD COFFEE

Steps:

• In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
• Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

GINGERBREAD COFFEE

Steps:

• Stir together ground coffee and spices until well combined. Store in a dark, airtight container at room temperature until ready to use.
• Brew coffee as you normally would. I use 4 to 4 ½ tablespoons of coffee per 6 cups of water in my drip coffee maker.

GINGERBREAD COFFEE CAKE

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.

GINGERBREAD COFFEE CAKE

Steps:

• Cut the butter into 8 pieces and place in a small saucepan over medium heat. Let melt, stirring occasionally, until butter starts to foam and brown. Let cook until butter smells nutty and has flecks of golden brown.
• Meanwhile, combine the flour, sugar and salt. Once butter is browned, pour in the butter and use a fork or spatula to combine with the dry ingredients until clumps form--you want a mixture of large and small crumbs. Place bowl in the freezer while you make the coffee cake.
• Grease a 9x9 pan and preheat oven to 350 degrees.Cream the butter and brown sugar together on medium speed for 5 minutes until very light and fluffy. Meanwhile, combine the flour, baking powder, salt and spices.
• Add the eggs one at a time, beating until fully incorporated after each. Beat in the molasses and vanilla.
• Add the flour in three additions, alternating with the sour cream. Start and finish with the flour.
• Add about half the batter to the prepared pan and sprinkle a few handfuls of streusel evenly over the top. Dollop the remaining batter evenly over the top of the streusel and use a spatula to smooth out the batter before sprinkling the remaining streusel on top.
• Bake for 45-55 minutes or until a skewer inserted in the center comes out clean. Let cool in pan for 10-15 minutes before removing to a wire rack to cool completely.