Lightly spiced with a tender, buttery crumb, Gingerbread Sour Cream 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. 

This simple Gingerbread Coffee Cake recipe is festive and comforting. |

Gingerbread Coffee Cake

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….bake all the things. Everything. Cookies, candy, cakes, 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.

I love the smell of gingerbread baking wafting through the house and this Gingerbread Sour Cream Coffee Cake is completely intoxicating. You must make it now.

This simple Gingerbread Coffee Cake recipe is festive and comforting. |

What is 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.

Coffee cake, or kaffekuchen, is a sheet cake topped with a cinnamon streusel topping. It doesn’t usually contain coffee in the ingredients but it is intended to be enjoyed with a cup of coffee or tea. It can be spiked with cinnamon or studded with fruit but we used the spices commonly found in gingerbread for this recipe.

How To Make Coffee Cake

This Gingerbread Coffee Cake recipe is quick and easy to make. It’s been made a bit lighter with a healthy dose of sour cream that blends beautifully with the spices in the cake.

  1. Combine the sour cream and baking soda.
  2. Whisk together the dry ingredients and spices.
  3. Cream the butter and sugar in the bowl of a mixer.
  4. Stir in the vanilla and molasses.
  5. Add the dry ingredients alternating with the sour cream mixture to the mixing bowl and beat to combine.
  6. Transfer to the baking dish and top with the streusel.
  7. Bake for 40-45 minutes.
  8. Cool and serve!
This simple Gingerbread Coffee Cake recipe is festive and comforting. |

What To Serve It With

More Coffee Cake Recipes

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This simple Gingerbread Coffee Cake recipe is festive and comforting. |

Get the Recipe: Gingerbread Sour Cream Coffee Cake Recipe

Pleasantly spiced for the holidays, Gingerbread Coffee Cake is the BEST Brunch addition for the season.
5 from 1 vote


  • 1 1/2 cups sour cream
  • 1 1/2 teaspoons baking soda
  • 3 cups 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 9×13 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.


Coffee Cake can be made up to 2 days in advance. Cover and store at room temperature until ready to serve.
Leftovers can be covered tightly and stored in the refrigerator for up to 5 days. Warm in the oven or microwave briefly before serving.
Serving: 0g, Calories: 492kcal, Carbohydrates: 72g, Protein: 6g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 88mg, Sodium: 307mg, Potassium: 387mg, Fiber: 2g, Sugar: 45g, Vitamin A: 591IU, Vitamin C: 0.3mg, Calcium: 106mg, Iron: 3mg