Nothing says cozy like the aroma of gingerbread baking in the kitchen, and this Gingerbread Coffee Cake delivers all that warmth in every bite.The cake itself is soft, tender, and perfectly spiced with ginger, cinnamon, cloves, and nutmeg, sweetened with maple syrup and molasses.A buttery crumble sits on top, adding just the right crunch.

If you are looking for something less seasonal, this recipe is based on my award-winning Crumb Cake! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Crumb Topping: This coffee cake is all about that extra-thick, buttery crumble on top! I loved how it adds texture and sweetness in every bite.The topping combines butter, granulated sugar, brown sugar, a pinch of cinnamon, salt, and cake flour to create a tender, crisp layer that’s almost as thick as the cake itself.Sugars: Both the cake and the topping use a combination of granulated sugar and light brown sugar.

Brown sugar adds moisture and a subtle molasses flavor, while granulated sugar helps the topping crisp up beautifully.Butter: I prefer using unsalted butter in both the cake (cold butter) and the topping (melted butter), which gives you complete control over the saltiness.Using salted butter is fine; just reduce the added salt slightly.

Flours: You’ll need cake flour for the topping and all-purpose flour for the cake.Cake fl

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