Gingerbread Coffee Cake
A warm, spiced gingerbread coffee cake with molasses and aromatic spices, perfect for holiday brunches or cozy gatherings with a moist crumb and sweet topping.
Ingredients
Instructions
- Combine the flour, sugar, cinnamon, and ginger in a mixing bowl.
- Add the Crisco and cut in until the mixture resembles coarse crumbs.
- In a separate bowl, beat the egg and molasses together.
- Stir in the buttermilk and egg mixture into the dry ingredients until just combined.
- Pour the batter into a greased and floured 8-inch square pan.
- Sprinkle the crumb mixture on top of the batter.
- Bake in a 350°F oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of white sugar. You can substitute the Crisco with unsalted butter for a more traditional taste. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will mimic the acidity needed for the baking soda to activate.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. This coffee cake pairs beautifully with a hot cup of coffee or tea, making it perfect for breakfast or as a sweet afternoon snack. For an added touch, consider drizzling it with a simple glaze made from powdered sugar and milk.
Storage & Reheating
Store any leftover Gingerbread Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for about 15-20 seconds or enjoy it at room temperature for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Gingerbread Coffee Cake contains roughly 507 calories, with 13g protein, 87g carbohydrates, and 12g fat. It is an excellent source of protein (26% of the Daily Value), iron (21% of the Daily Value), and calcium (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can bake the Gingerbread Coffee Cake a day in advance. Allow it to cool completely, then store it covered at room temperature. Reheat individual slices in the microwave before serving, or enjoy it cold for a different texture.
What can I use if I don't have molasses?
If you don't have Brer Rabbit molasses, you can substitute it with dark corn syrup or honey, keeping in mind that the flavor will be slightly different. For a closer match, use a mix of brown sugar and a bit of water to mimic the consistency and sweetness of molasses.
Is it possible to make this recipe gluten-free?
Yes, you can make a gluten-free version of this Gingerbread Coffee Cake by using a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure that all other ingredients are gluten-free as well, and check the baking time as it might vary slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).