Gingerbread Coffee Cake


by: Forbidden Rice Blog

A very moist, wonderfully spiced gingerbread coffee cake topped with a walnut streusel.


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serves: 8-10

For the cake:

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

tsp 1½ ground cinnamon

tsp 1½ ground ginger

1/4 tsp fresh ground nutmeg

1/4 cup unsalted butter, softened

1/2 cup light brown sugar, packed

2 eggs, room temperature

1/2 cup unsulphured molasses

1/2 cup sour cream

1/2 cup whole milk

For the topping:

3/4 cup all-purpose flour

1 tbsp ground cinnamon

3/4 cup light brown sugar, packed

6 tbsp very cold butter

1 cup chopped walnuts and/or pecans

Nutrition Facts
Gingerbread Coffee Cake

Servings Per Recipe: 8

Amount per Serving

Calories: 631

  • Total Fat: 28.6 g
  •     Saturated Fat: 12.1 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 88.2 mg
  • Sodium: 436 mg
  • Total Carbs: 86.6 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 50.7 g
  • Protein: 10.6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Preheat your oven to 350°F. Lightly grease a 9×9-inch pan, then line with parchment paper, so that the paper hangs slightly over the pan’s sides. Lightly grease the parchment paper and dust with a little flour.

2.  In a large bowl, mix together the flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and fresh ground nutmeg. Set aside.

3.  In the bowl of your stand mixer (or in a large bowl), beat the butter until light. Add the brown sugar and cream together until the mixture is light colored and slightly fluffy (40 seconds-1 minute).

4.  Beat in the eggs, one at a time. Once the eggs have been fully incorporated, beat in the molasses, sour cream, and milk, just until all the ingredients are combined.

5.  Add the dry ingredients to your wet ingredients, mixing until just incorporated. Pour the batter into your prepared baking dish, then rap the pan on your countertop a couple times, to release some of the air in the batter.

6.  In a small bowl, prepare the topping by mixing together the flour, cinnamon, brown sugar, and chopped nuts. Once the ingredients are well mixed together, add the butter. Use your fingers to break the butter into small chunks, evenly distributed through the flour/sugar mixture. Evenly pour the topping all over your cake batter.

7.  Bake for 35-45 minutes, or until a toothpick inserted into the center of your cake comes out clean (or with a minimal amount of crumbs attached). Allow the cake to rest 5 minutes outside of the oven, before lifting the whole thing out of your baking pan (easily accomplished thanks to the parchment paper overhang!) to a cooling rack. Serve while warm for best flavor. Wrap leftovers with plastic wrap and the cake can sit out for 3-4 days. Wrap and store in the fridge for up to a week.

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