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A slice of gingerbread coffee cake on a white plate with a fork.
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5 from 2 votes

Gingerbread Coffee Cake

Author: Erika Kwee

Ingredients

For the brown butter crumb

  • 8 tbsp unsalted butter (113 grams)
  • 1.25 cups all-purpose flour (163 grams)
  • 1/2 cup sugar (99 grams)
  • 1/2 tsp kosher salt

For the gingerbread cake

  • 8 tbsp unsalted butter (113 grams), room temperature
  • 1 cup brown sugar (213 grams)
  • 1.75 cups all-purpose flour (228 grams)
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1.5-2 tsp cinnamon (see baking notes)
  • 1.5-2 tsp ginger (see baking notes)
  • 1/4 tsp cloves
  • 2 large eggs (100 grams), room temperature
  • 1/4 cup molasses (60 grams) - 1/2 cup molasses (120 grams) (see baking notes)
  • 3/4 tsp vanilla extract
  • 1/2 cup FAGE Sour Cream (4 oz)

Instructions

For the brown butter streusel

  • 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.

Make the gingerbread 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.

Notes

Adapted from Edd Kimber's coffee cake from One Tin Bakes.
Option 1: For a more subtle, spiced coffee cake that leans slightly fluffier and drier (meaning it pairs exceptionally well with coffee), use 1/4 cup of molasses and the lower amount of spices. 
Option 2: For a more molasses-forward cake with a vibrant, moist, slightly denser crumb, increase the molasses to 1/2 cup and use the higher amount of spices.