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Nine squares of dark gingerbread coffee cake topped with a generous, buttery brown sugar streusel and a white icing drizzle, resting on a wooden board.

Gingerbread Coffee Cake

A warm and cozy gingerbread coffee cake made with molasses and festive spices, finished with a cinnamon crumb topping—perfect for holiday mornings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Batter
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 large egg
  • 1/2 cup molasses
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup milk
Crumb Topping
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp all-purpose flour
  • 2 tbsp butter melted

Equipment

  • 8x8-inch Baking Pan
  • Mixing Bowls

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  2. Cream the butter and brown sugar until light and fluffy.
  3. Beat in the egg, then mix in molasses and vanilla extract.
  4. Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
  5. Add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
  6. Pour half of the batter into the prepared pan.
  7. Mix brown sugar, cinnamon, flour, and melted butter to make the crumb topping.
  8. Sprinkle half the crumb topping over the batter, add remaining batter, then top with remaining crumbs.
  9. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
  10. Cool slightly before slicing and serving.

Notes

Serve warm with coffee or tea. This cake tastes even better the next day as the spices deepen.