Gingerbread coffee cake is a yummy holiday treat that mixes gingerbread’s cozy, spiced flavors with a coffee cake’s soft and fluffy texture.
This tasty treat is perfect for the holidays, whether for a morning brunch, an afternoon snack, or a gift for friends during the festive season.
I love it when new recipe ideas inspire me, especially over the holidays. I recently asked on Facebook, if you could have one-holiday dessert for the rest of your life, what would it be? The answers were fun to read through. But then I had a reader ask me what mine would be, and without hesitation or even thinking about it, I said my Grandma’s Ginger Cookies.
With that and my holiday latte addiction, I came up with gingerbread coffee cake. So I took my favorite coffee cake recipe (easy recipe!) and added a couple of spices and a splash of molasses to make this incredibly delicious coffee cake.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Gingerbread’s link to Christmas comes from a blend of history, tradition, and festive symbols. Baking gingerbread with family is a cherished tradition, but it can be made simpler with this gingerbread coffee cake. Sharing delicious holiday treats brings everyone closer during the holidays.
Why is gingerbread a holiday tradition
ingredients
When it comes to ingredients, nothing wild is needed for this recipe. Here’s what you’ll need to whip up this morning’s treat!
- Yellow cake mix
- Eggs
- Canola or vegetable oil
- Water
- Instant vanilla pudding mix
- Brown sugar
- Cinnamon
- Ginger
- Molasses
- Cloves
- Nutmeg
More holiday inspired treats
Pin to Pinterest.
Gingerbread Coffee Cake
Ingredients
Cake Ingredients
- 1 yellow cake mix I like Duncan Hines Just use the mix, don’t not follow the directions on the back!
- 4 eggs
- ¾ cup canola or vegetable oil
- ¾ cup water
- 3.4 ounce box instant vanilla pudding (just the dry mix, not prepared)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 tablespoon molasses
Cinnamon Swirl & Topping Ingredients
- 1 cup brown sugar
- 1 tablespoon of cinnamon
- 1/4 teaspoon ginger
- 1 tablespoon molasses
Instructions
- Preheat oven to 350; grease 9×13 metal pan.
- Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen-Aid mixer for this.
- Meanwhile, mix brown sugar, cinnamon, and ginger. Set aside 1/4 cup of the mixture – you will use this later.
- Once the cake is done mixing for 7 minutes, pour half of the batter into the greased 9×13 metal pan. Sprinkle ½ of the brown sugar mix over the cake in the pan – use the bowl that has original amount.
- Pour the remaining batter on and sprinkle with the remaining sugar.
- With the 1/4 cup of brown sugar mixture we set aside, stir in 1 tablespoon of molasses. Then heat in the microwave for 30 seconds – mix together again and then drizzle it onto the top of the coffee cake.
- Gently swirl the coffee cake with the molasses and brown sugar mixture to get a beautiful marble swirl.
- Place in oven and bake 25-35 minutes. Or until the cake is set and is pulling away from the edges. Let it completely cool so it does crumble when you cut and serve it.
