Gingerbread Coffee Cake
This Gingerbread Coffee Cake with ginger glaze icing is a tasty treat to end a winter meal or enjoy with your morning coffee. The cake is just sweet enough and has a delightful hint of spice, making it a simple and delicious way to satisfy your gingerbread craving!
PREP TIME: 20 minutes
COOK TIME: 40 minutes
ADDITIONAL TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Ingredients
Cake Ingredients:
- 3 cups All-purpose Flour
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 1 Egg
- ¾ cup Dark Molasses
- ¾ cup Applesauce
- ½ cup Milk
- ⅓ cup Brown Sugar
- 8 tablespoons Unsalted Butter, softened
Icing Ingredients:
- 1 cup Powdered Sugar
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- 2 tablespoon Milk
Instructions
- Heat the oven to 350°F.
- Grease and flour a large loaf pan (measuring 9 x 5 x 3 inches).
- In a big mixing bowl, mix together all-purpose flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder. Set this mixture aside.
- In your stand mixer’s bowl, combine egg, molasses, applesauce, milk, and brown sugar. Mix until everything is well combined.
- Gradually add the flour mixture to the wet mixture, stirring until just combined.
- Add 8 tablespoons of softened butter and mix thoroughly.
- Pour the batter into the prepared loaf pan.
- Bake the cake in the preheated oven for 40 to 45 minutes at 350°F. It’s ready when the top turns golden brown, and if you insert a toothpick in the center, it comes out clean.
- Allow the gingerbread coffee cake to cool completely.
To Make the Icing:
- In a small bowl, combine powdered sugar, nutmeg, and ginger.
- Gradually add milk, a teaspoon or two at a time, until the consistency is fluid but not overly runny.
- Pour the icing over the top of the gingerbread coffee cake, allowing it to set.
- Finally, slice, serve, and enjoy!
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