Pleasantly spiced for the holidays, Gingerbread Coffee Cake is the BEST Brunch addition for the season.
Course: Baking, Breakfast, brunch
Keyword: Gingerbread Coffee Cake
Servings: 8-10 servings
1 1/2cupsplain fat free greek yogurt
1 1/2teaspoonsbaking soda
3cupsall purpose flourI love Bob's Red Mill Organic All Purpose Flour
1 1/2teaspoonsbaking powder
12tablespoonsbutterat room temperature
1 1/2cupsgranulated sugar
3large eggsat room temperature
1/2cupfinely chopped cashews
1 1/2teaspoonsground 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.