This Gingerbread Coffee Cake topped with a ginger glaze icing is a great way to cap off a winter meal or start the day with a good cup of coffee. The cake is lightly sweetened and has a delicious spiciness to it, an easy way to get your gingerbread fix!
Gingerbread Coffee Cake Recipe
If you like gingerbread, this is an easy-to-make coffee cake recipe that is perfect for the holidays. Wrap up a piece for the ole lunch bucket, have a slice for breakfast, or enjoy a piece after your holiday meal!
Tips and variations for making this Gingerbread Coffee Cake Recipe:
● In the US a stick of butter is 8 TBSP.
● You can use one large loaf pan (9 x 5 x 3″) which typically holds 8 cups, or two smaller loaf pans (8″ x 4 x 2½”) which typically hold 4 cups (so 4x 2 = 8).
● Wrap these up for gifts, to bring to a potluck dinner, or for a bake sale!
● If you like gingerbread cookies, this is a much easier way to get your gingerbread fix.
If you like gingerbread, you might also enjoy these great tasting, holiday gingerbread recipes:
● Gingerbread Biscotti Recipe
● Gingerbread Cheesecake Recipe
● Gingerbread Fudge Recipe
Gingerbread Coffee Cake Ingredients:
● 3 cups All-purpose Flour
● 2 tsp Ground Ginger
● 1 tsp Ground Cinnamon
● ½ tsp Ground Nutmeg
● 1 tsp Baking Soda
● ½ tsp Salt
● ½ tsp Baking Powder
● 1 Egg
● ¾ cup Dark Molasses
● ¾ cup Applesauce
● ½ cup Milk
● ⅓ cup Brown Sugar
● 8 TBSP Unsalted Butter, softened (1 stick)
Gingerbread Coffee Cake Icing Ingredients:
● 1 cup Powdered Sugar
● ½ tsp Ground Ginger
● ¼ tsp Ground Nutmeg
● 2 TBSP Milk
Gingerbread Coffee Cake Mise en Place:
● Measuring Cup
● Measuring Spoons
● Spatula
● Stand Mixer
● Bowl
● Large Loaf Pan
Gingerbread Coffee Cake Directions:
● Preheat oven to 350°F.
● Grease and flour 1 large loaf pan (9 x 5 x 3″).
● In a large mixing bowl, combine all-purpose flour, ginger, cinnamon, nutmeg, baking soda, salt and baking powder.
● In the bowl of your stand mixer place egg, molasses, applesauce, milk, and brown sugar; mix until well combined.
● Slowly incorporate flour mixture into the wet mixture until just combined.
● Mix in one stick of softened butter; combine well.
● Pour batter into prepared loaf pan.
● Bake for 40 to 45 minutes at 350° until the top is golden brown, and when you insert a toothpick into the center of the gingerbread coffee cake, it comes out clean.
● Allow gingerbread coffee cake to cool completely.
● To make the Icing:
● Place powdered sugar, nutmeg, and ginger in a small bowl.
● Slowly incorporate milk, a teaspoon or two at a time until the consistency is fluid but not overly runny.
● Pour over the top of the gingerbread coffee cake, and allow to set.
● Slice, serve, and enjoy!
● Makes 12 servings 12 servings of Gingerbread Coffee Cake
Gingerbread Coffee Cake Recipe
This Gingerbread Coffeecake topped with a ginger glaze icing is a great way to cap off a winter meal or start the day with a good cup of coffee. The cake is lightly sweetened and has a delicious spiciness to it; an easy way to get your gingerbread fix!
Ingredients
- Cake Ingredients:
- 3 cups All-purpose Flour
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Baking Powder
- 1 Egg
- ¾ cup Dark Molasses
- ¾ cup Applesauce
- ½ cup Milk
- ⅓ cup Brown Sugar
- 8 TBSP Unsalted Butter, softened
- Icing Ingredients:
- 1 cup Powdered Sugar
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- 2 TBSP Milk
Instructions
- Preheat oven to 350°F.
- Grease and flour 1 large loaf pan (9 x 5 x 3″).
- In a large mixing bowl combine all-purpose flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder. Set aside.
- In the bowl of your stand mixer place egg, molasses, applesauce, milk, and brown sugar; mix until well combined.
- Slowly incorporate flour mixture into the wet mixture until just combined.
- Mix in 8 tablespoons of softened butter; combine well.
- Pour batter into prepared loaf pan.
- Bake for 40 to 45 minutes at 350° until the top is golden brown and if you insert a toothpick in the center it comes out clean.
- Allow gingerbread coffee cake to cool completely.
- To make the Icing:
- Place powdered sugar, nutmeg, and ginger in a small bowl.
- Slowly incorporate milk, a teaspoon or two at a time until the consistency is fluid but not overly runny.
- Pour over the top of the gingerbread coffee cake, and allow it to set.
- Slice, serve, and enjoy!
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 358Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 267mgCarbohydrates: 63gFiber: 1gSugar: 36gProtein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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Carol says
Sounds so delicious, I can’t wait to try it. Pinned and shared
Karyl | Karyl's Kulinary Krusade says
Oh yum, this sounds so delicious! Bread always makes the house smell so good, and I’m sure this one even more so.
Maria says
Great for breakfast when you’re too lazy to make yourself some, haha! I love having those sweet loafs at any time! 🙂
Linda peck says
One question, do you cool bread, then remove from pan, and then add icing? Wondering how you sliced bread while in the pan, that can ruin slices can’t it?
Thank you.
Linda
Ann says
Linda, this one shows icing was added in pan. Some is left behind though, and yes, the slices can be less than firm that way. You could remove the bread from the pan first (use a butter knife to loosen the sides), and then add the icing – but the icing will drip down, so make sure you have put the bread on a cutting board or plate first. Or, you could remove the gingerbread, slice it, plate it, and then drizzle some icing on the cut piece (this assumes you are serving most/all the bread at one time).
I hope you enjoy!
Ann
Naima says
What can I substitute dark molasses for?
Faith says
It’s gingerbread. There is no replacement for the molasses. Otherwise it won’t be gingerbread.
Gerry says
Why is it called COFFEE cake?
Yolanda Metott says
I don’t have applesauce, can I replace with oil and not use the butter?