Lightly spiced with a tender, buttery crumb, Gingerbread Coffee Cake belongs on every breakfast table. A simple recipe that’s perfect for the holidays or a quite Sunday morning brunch with a steaming cup of coffee.
I go through three phases right after Thanksgiving. Phase 1….bust out all the Christmas decorations all at once, get completely overwhelmed and then slowly lose steam leaving half empty storage totes in the dining room while the rest of the house looks totally holly jolly. Phase 2…..shop endlessly online until I no longer can remember who I bought gifts for and forget to make a list of things I should be expecting to be delivered. Sometimes wine is involved. Phase 3….bake all the things. Everything. Cookies, candy, cakes, brownies...you name it, I’ll bake it. And then I’ll finish the holiday decorations because you know that Fed Ex guy is going to come knocking on my door any day. Then the dreaded task of wrapping will begin.
So, this weekend when I was tearing through Phase 1….I felt the urge to bake something Christmasy…something that would make the house smell festive in an attempt to tear through ALL of the storage totes in one fell swoop. (For the record, I was unsuccessful.) I decided to transform my favorite coffee cake recipe into something a bit more festive…Gingerbread Coffee Cake. I love a good coffee cake…and I love a good gingerbread so why not blend the two together into something totally brunch-worthy. Simple and spiced, sweet and moist. This Gingerbread Coffee Cake is a humble breakfast treat that’s totally addicting with a cinnamon-y crumb topping that’s speckled with chopped cashews. Yes, cashews…buttery, crunchy cashews because that’s what I had in the pantry.
This Gingerbread Coffee Cake recipe is quick and easy to make. It’s been made a bit lighter with a healthy dose of greek yogurt but there’s also butter…..so it’s not entirely healthy. But it’s the holidays so are we really counting calories here? And you’re not going to eat it all day, am I right? Well….maybe you will but it’s totally ok because it’s simply amazing and addicting and perfect with a winter fruit salad……and a morning cocktail that’s equally festive.
- 1 1/2 cups plain fat free greek yogurt
- 1 1/2 teaspoons baking soda
- 3 cups all purpose flour (I love Bob's Red Mill Organic All Purpose Flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 12 tablespoons butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup dark molasses
- 1/2 cup finely chopped cashews
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 350 degrees.
- Coat a 9x13 inch baking dish with cooking spray and set aside.
- In a small bowl, combine the yogurt and baking soda. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time until thoroughly combined. Stir in the vanilla and molasses. Add the dry ingredients to the batter alternatively with the yogurt mixture until well combined.
- Pour the batter into the baking dish. Whisk together the nuts, sugar and cinnamon and sprinkle over the top of the cake.
- Bake for 40 -45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 20 minutes before serving.