As the cozy embrace of autumn settles in, there’s nothing quite like the warm aroma of ginger, cinnamon, and nutmeg wafting through your kitchen. It reminds me of my grandmother’s kitchen during the holidays, where we’d gather around the table to share stories over a slice of her famous gingerbread. You can almost taste the love she poured into every ingredient. Today, I’m thrilled to share my own spin on that nostalgic flavor with this delightful Gingerbread Coffee Cake. It’s perfect for those crisp fall mornings or a charming afternoon tea, and trust me, once you bake it, your house will smell like a warm hug!

Why You’ll Love This Recipe

• Flavors that scream “cozy”—each bite is like a warm embrace.
• Perfect for any occasion; whether it’s brunch, a cozy gathering, or an afternoon pick-me-up.
• Simple to make—no complicated techniques, just pure joy!
• Flexible! Add your favorite nuts, chocolate chips, or even swap out the flour for a gluten-free option.
• Great for meal prep—make it ahead of time and enjoy throughout the week.

Ingredients

Here’s what you’ll need to create this scrumptious Gingerbread Coffee Cake:

• 2 ½ cups all-purpose flour (for a gluten-free option, use a 1:1 gluten-free baking flour)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger (fresh ginger gives it a lovely kick!)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup unsalted butter, softened (and trust me, you want it soft for that fluffy texture!)
• 1 cup brown sugar, packed (the secret to that moist, rich flavor)
• ½ cup granulated sugar
• 2 large eggs
• 1 cup molasses (ohhh the deliciousness!)
• 1 cup buttermilk (or regular milk with a squeeze of lemon)
• 1 tablespoon vanilla extract
• Toppings: ½ cup chopped pecans or walnuts (optional, but they add a lovely crunch)
• Powdered sugar, for dusting (because, why not?)

Step-by-Step Instructions

Ready to create some kitchen magic? Let’s get baking!

1. Preheat your oven to 350°F (175°C). This is the first step to getting your gingerbread coffee cake nice and cozy. And remember, a preheated oven equals a happy cake!
2. Grease a 9×13-inch baking pan. I love using butter for this, but a non-stick spray works just as well. You want to ensure your cake slides out easily when it’s done.
3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Close your eyes and take a moment to breathe in those lovely spices!
4. In another large bowl, beat the softened butter and sugars together. Cream them until it’s light and fluffy—this might take about 3-4 minutes. Don’t rush this step; it’s where the magic begins!
5. Add the eggs, one at a time, blending well after each addition. Then stir in the molasses, buttermilk, and vanilla extract. Let’s get that luscious flavor in there!
6. Gradually combine the wet and dry ingredients. Gently fold the flour mixture into the wet ingredients, mixing until just combined. And a friendly reminder: don’t overmix! We want a soft cake, not a brick.
7. Pour the batter into the prepared baking pan. If you’re adding nuts, sprinkle them on top now to give your cake a beautiful finish.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a cozy cafe at this point, I promise!
9. Allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Patience is key, my friend!
10. Once cooled, dust with powdered sugar for that extra special touch, slice it up, and serve it with love.

Pro Tips & Variations

Now, let me share some fun ways to customize your Gingerbread Coffee Cake:

• Spice it up! Add a little cayenne pepper for a surprising kick. Just a pinch will do!
• Chopped fruits like cranberries or apples can bring a lovely tartness that balances well with the sweetness. What’s fall without a little fruit, right?
• Vegan options: Substitute the eggs with a flaxseed meal (1 tablespoon of flaxseed ground with 2.5 tablespoons of water for each egg) and use coconut oil instead of butter.
• Ice cream or whipped cream on top makes it a divine dessert, especially when served warm!

Serving Suggestions

This Gingerbread Coffee Cake is worthy of a fancy coffee house or a couch-fort movie night! Here are some ways to enjoy it:

• Sipping a warm cup of coffee or spiced tea is an absolute must!
• Serve it alongside fresh fruit—it’s a lovely contrast to the rich flavors.
• If you’re feeling a little indulgent, slather on some cream cheese icing for a truly decadent experience.

Storage Tips

Got leftovers? No problem! Here’s how to keep that deliciousness fresh:

• Room temperature: Wrap it tightly in plastic wrap or keep it in an airtight container. It will stay fresh for about 3 days.
• Refrigeration: You can refrigerate it for up to a week. Just make sure it’s sealed properly to prevent it from drying out.
• Freezing: Wrap individual slices in plastic and place them in a freezer-safe container. They can last for up to 3 months! Just let them thaw at room temperature when you’re ready to enjoy.
• Reheating: Warm it up in the microwave for about 20 seconds or pop it in a low oven (about 300°F) for a few minutes. Believe me, you want that warmth to reawaken the spices!

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Whole wheat flour will give your cake a nuttier flavor and more fiber. Just keep in mind it may change the texture slightly, making it a bit denser. You might want to add a tablespoon more of liquid if needed!

What can I substitute for buttermilk?

No buttermilk? No problem! You can easily make your own by mixing 1 cup of milk (any kind) with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes, and bam—you have buttermilk!

How do I know when the cake is done baking?

The toothpick test is your go-to! Stick a toothpick in the center—if it comes out clean or with just a few crumbs, you’re good to go. If you see wet batter, give it a few more minutes.

Can I make this recipe ahead of time?

Absolutely! You can bake it a day in advance and store it as mentioned earlier. Just remember to let it cool completely before wrapping it up to keep it fresh!

Can I add chocolate chips to the batter?

Oh yes! Chocolate and gingerbread are a match made in heaven. Go ahead and sprinkle them in for a little chocolatey surprise! Just be sure to adjust the sugar in the batter slightly since chocolate chips add sweetness.

Conclusion

There you have it, my friends! A delightful Gingerbread Coffee Cake that’s bound to warm your heart and home. I hope you try this recipe and experience the comforting flavors and delightful aromas that come with it. I’d love to hear how yours turns out! Please drop a comment below or share your favorite twists. Let’s keep the cozy spirit alive this season!

Irresistible Gingerbread Coffee Cake Recipe for Festive Mornings

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• Author: antaki
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

Savor the flavors of gingerbread with this delightful coffee cake Perfect for festive mornings its a treat everyone will love 153 chars

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Ingredients

Scale 1x2x3x

2 ½ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 cup molasses

1 cup buttermilk

1 tablespoon vanilla extract

½ cup chopped pecans or walnuts (optional)

Powdered sugar for dusting

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Instructions

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking pan.

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.

In another large bowl, beat the softened butter and sugars together until light and fluffy.

Add the eggs, one at a time, blending well after each addition. Stir in the molasses, buttermilk, and vanilla extract.

Gradually combine the wet and dry ingredients. Mix until just combined.

Pour the batter into the prepared baking pan and sprinkle nuts on top if using.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Once cooled, dust with powdered sugar for serving.

Notes

A delightful Gingerbread Coffee Cake that warms the heart and home with comforting flavors and delightful aromas, perfect for fall mornings or afternoon tea.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 320
• Sugar: 25g
• Fat: 15g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g

Keywords: gingerbread, coffee cake, dessert, fall recipes, autumn baking