Warm and Cozy Gingerbread Coffee Cake With Buttery Streusel
Soft, spiced gingerbread coffee cake topped with buttery streusel. Perfect for holidays, breakfast, or dessert. Simple, warm, and delicious every time.
Ingredients
For the Coffee Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup molasses
- 2 large eggs
- 1 cup buttermilk
For the Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 3 tbsp unsalted butter, melted
Optional
- Powdered sugar, for dusting
Instructions
- Preheat the OvenPreheat your oven to 350°F (175°C). Grease or line a 9-inch square baking pan with parchment paper.
- Mix Dry IngredientsIn a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Cream Butter and SugarIn a large bowl, beat the softened butter and brown sugar until light and fluffy. Add molasses, eggs, and buttermilk, mixing until fully combined.
- Combine Wet and Dry MixturesGradually add the dry ingredients to the wet ingredients, mixing just until the batter comes together. Avoid overmixing.
- Prepare the StreuselIn a small bowl, combine flour, brown sugar, and cinnamon. Stir in melted butter until the mixture becomes crumbly.
- Assemble and BakeSpread the batter evenly into the baking pan. Sprinkle the streusel over the top.Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and ServeLet the cake cool in the pan for 10 minutes. Transfer to a cooling rack, then dust with powdered sugar before serving.
Notes
- For deeper flavor, use dark molasses.
- Be sure to measure spices accurately for the best balance.
- Allow the cake to cool slightly before slicing for clean cuts.