Pleasantly spiced for the holidays, Gingerbread Coffee Cake is the BEST Brunch addition for the season.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Baking, Breakfast, brunch
Cuisine: American
Keyword: Gingerbread Coffee Cake
Servings: 12
Calories: 492kcal
Author: Kellie
Cost: $10
Ingredients
1 1/2cupssour cream
1 1/2teaspoonsbaking soda
3cupsall purpose flour
1 1/2teaspoonsbaking powder
1/4teaspoonkosher salt
1tablespoonsground cinnamon
1teaspoonnutmeg
1/2teaspoonground ginger
1/2teaspoonground cloves
12tablespoonsbutterat room temperature
1 1/2cupsgranulated sugar
3large eggsat room temperature
2teaspoonsvanilla extract
1/2cupdark molasses
1/2cupfinely chopped cashews
1/2cupgranulated sugar
1 1/2teaspoonsground cinnamon
Instructions
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.
Notes
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.