Best Gingerbread Coffee Cake Recipes

GINGERBREAD-APPLE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
• In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
• In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

GINGERBREAD COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping., Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan., Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

GINGERBREAD-APPLE STREUSEL COFFEE CAKE

Steps:

• 1. In a large bowl, combine gingerbread mix, water, egg, and diced apples. Spoon into a 9-inch square pan which has been sprayed with cooking spray.
• 2. In a small bowl, combine butter, brown sugar, flour, cinnamon and salt with a fork until crumbly. Sprinkle this evenly over gingerbread batter.
• 3. Bake in a preheated 350-degree oven for 35 to 40 minutes or until toothpick inserted near center comes out clean. Serve warm or cold with a spoonful of whipped cream. May also garnish with a fresh orange slice.

GINGERBREAD COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
• In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
• Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.

GINGERBREAD-APPLE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
• In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
• In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

GINGERBREAD COFFEE CAKE

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch square cake pan, line with foil, and butter again.
• 2. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
• 3. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
• 4. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

PUMPKIN GINGERBREAD BUNDT COFFEE CAKE

Steps:

• In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

MAGGIE'S CHOCOLATE COFFEE GINGERBREAD CAKE

Steps:

• Mix the first six dry ingredients together in mixing bowl.
• Mix the last four wet ingredients together in large separate bowl. Blend well.
• On low speed on your mixer, add dry ingredients in three separate batches. After the last batch is added, mix about five minutes more, using a spatula to clean the sides of the bowl from time to time.
• Preheat oven 350*.
• Spray Pam on all sides and bottom of 9X13 pan. Sprinkle a little flour over the Pam to prevent batter from sticking.
• Bake about 45-50 minutes in the middle rack of your oven. If you touch the middle of the cake and the dent comes back up, the cake is done or insert toothpick and if it comes out clean it is done. There will be a slight crispyness on the edges. This cake freezes well.
• Cool for at least 10 minutes.
• Note: You may use muffin pans and fill a 1/4 measuring cup. Make sure you use Pam and flour in the muffin cups before you fill. Bake about 15 minutes. Makes about 36.
• Servings are for cake.

GINGERBREAD COFFEE CAKE

Steps:

• 1. Heat oven to 350. Spray bottom only of 8-in square pan with cooking spray.
• 2. In a medium bowl, beat cake and cookie mix, hot water and 2 tbsp butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour into pan.
• 3. In medium bowl, mix flour,sugar,ginger and cinnamon. Add 1/3 cup softened butter, pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
• 4. Bake 48-50 minutes or until toothpick inserted comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm; or cool completely.

GINGERBREAD COFFEE CAKE

Steps:

• Preheat the oven to 350ºF. Butter a 9-inch square cake pan, line with foil, and butter again.
• In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
• Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
• Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

PUMPKIN GINGERBREAD BUNDT COFFEE CAKE

Steps:

• Preheat oven to 350°F. Coat a 10 inch fluted pan with cooking spray, and dust with flour.
• In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter, and yogurt, until smooth. Stir in wheat germ.
• Combine dry ingredients; gradually, add to the pumpkin mixture, and mix well. Pour batter into prepared pan.
• Bake for 55-60 minutes, or until a toothpick tests clean, near center. Cool 10 minutes, before removing from pan to a wire rack to cool completely. Makes 16 servings.
• Icing (optional): Combine "icing" ingredients, until smooth; drizzle over cake.