There’s something magical about gingerbread coffee cake that instantly warms our hearts, especially during the holiday season. We draw from its rich European roots where gingerbread spices like cinnamon and nutmeg first charmed palates, blending them into a moist cake that’s perfect for cozy mornings or afternoon treats.
It’s our go-to recipe for creating that homemade feel without fuss, packing bold flavors into every bite. We’ll guide you through simple steps to bake a cake that’s as delightful to make as it is to share, ensuring your kitchen fills with irresistible aromas that keep everyone coming back for more.
Ingredients
In our gingerbread coffee cake recipe, we focus on high-quality ingredients that capture the warm, spicy essence of traditional holiday baking. We’ve selected items based on their role in creating a moist, flavorful cake with notes of ginger and coffee that evoke cozy gatherings. Below, we list the ingredients in the order they are typically used—starting with dry components for mixing, followed by wet ones for incorporation, and finishing with toppings for that irresistible crunch.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light texture, this forms the base of our gingerbread coffee cake.
- 1 teaspoon baking powder: Fresh and aluminum-free for optimal rise without altering the flavor.
- 1 teaspoon baking soda: Reacts with acidic elements like molasses to create a tender crumb.
- 1 tablespoon ground ginger: Use freshly ground for a pungent, aromatic kick that defines the cake’s signature spice.
- 1 teaspoon ground cinnamon: Adds a sweet, woody warmth to complement the ginger.
- ½ teaspoon ground nutmeg: Grated fresh if possible, for a subtle nutty depth.
- ¼ teaspoon ground cloves: Provides a hint of floral spice, measured precisely to avoid overpowering.
Wet Ingredients
- ½ cup unsalted butter: Softened at room temperature, melted gently to blend seamlessly into the batter.
- 1 cup brown sugar: Packed firmly for rich molasses notes that enhance the gingerbread profile.
- 2 large eggs: At room temperature to promote even emulsification and a fluffy rise.
- ½ cup molasses: Unsulfured variety for pure, robust sweetness without bitterness.
- 1 cup strong brewed coffee: Cooled to room temperature, infusing the cake with a subtle coffee undertone that ties everything together.
Toppings and Add-Ins
- ½ cup chopped walnuts: Toasted lightly for added crunch and a nutty contrast; optional for those preferring a nut-free version.
- ¼ cup granulated sugar: Mixed with a dash of cinnamon for a simple streusel topping that caramelizes beautifully.
For precise measurements and to track nutritional aspects, here’s a quick overview in table form:
| Ingredient Category | Total Quantity | Key Notes |
|---|---|---|
| Dry Ingredients | Varies (e.g., 2 cups flour) | Provides structure and spice |
| Wet Ingredients | Varies (e.g., ½ cup butter) | Ensures moisture and flavor binding |
| Toppings and Add-Ins | Varies (e.g., ½ cup walnuts) | Adds texture; adjust for dietary needs |
This selection guarantees a confident bake every time, blending European-inspired spices with modern ease for your holiday kitchen adventures.
Required Equipment
Now that we’ve gathered our high-quality ingredients for the Gingerbread Coffee Cake, let’s equip ourselves with the essential tools to ensure a seamless baking process. Having the right equipment on hand allows us to mix, bake, and present this moist, spice-infused treat with confidence and precision.
To prepare our Gingerbread Coffee Cake, we recommend the following key equipment. We’ve organized them below in the order we’ll use them, with brief notes on their role for optimal results:
- Large mixing bowls (at least two): We’ll use one for combining dry ingredients like flour and spices, and another for wet ingredients such as butter and eggs. Opt for sturdy, non-slip bowls to prevent spills during vigorous mixing.
- Measuring cups and spoons (set of dry and liquid measures): Accuracy is crucial for our recipe’s balance of flavors, so we rely on these to measure items like brown sugar and molasses precisely. Look for stainless steel sets for durability and easy cleaning.
- Electric mixer or hand whisk: This tool helps us cream the butter and sugar smoothly, incorporating air for a light, fluffy texture in our cake. If using a hand whisk, we suggest a sturdy one for efficiency, especially if you’re aiming for that traditional holiday bake.
- 9×9-inch square baking pan: Ideal for our Gingerbread Coffee Cake, this size ensures even baking and a perfect crumb. We recommend greasing it well with butter or lining it with parchment paper to prevent sticking and achieve clean slices.
- Spatula or rubber scraper: We’ll use this to gently fold in ingredients like brewed coffee and optional walnuts, maintaining the batter’s airy consistency without overmixing.
- Oven thermometer: For consistent results, we advise checking your oven’s temperature with this simple tool, as precise heat is key to developing the warm aromas of cinnamon and nutmeg.
By preparing these items ahead of time, we set the stage for a stress-free baking adventure that highlights the rich, holiday-inspired essence of our Gingerbread Coffee Cake.
Instructions
Let’s guide you through creating our irresistible gingerbread coffee cake, building on the fresh ingredients and tools we’ve prepared. We’ll walk you through each step to ensure a moist, aromatic treat that captures the holiday spirit with its warm spices and rich flavors.
Prep the Ingredients
Before we start mixing, let’s get our ingredients ready for seamless assembly. Begin by measuring the dry components: in a large mixing bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Whisk these together until evenly blended, ensuring the spices distribute for that signature zingy warmth.
For the wet ingredients, soften 1/2 cup unsalted butter by leaving it at room temperature for about 30 minutes, then measure out 3/4 cup brown sugar, 2 large eggs, 1/2 cup molasses, and 1/2 cup brewed coffee (cooled to room temperature). If adding optional toppings, roughly chop 1/2 cup walnuts and prepare a streusel by mixing 1/4 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons flour in a small bowl. This prep sets the stage for a batter that fills our kitchen with enticing, spicy aromas.
Mix the Batter
Now that our ingredients are prepped, let’s blend them into a smooth batter that promises a tender, flavorful crumb. In a separate large bowl, use an electric mixer to cream the softened butter and brown sugar on medium speed for 2-3 minutes until light and fluffy, creating a base that locks in moisture and enhances the cake’s depth.
Add the eggs one at a time, beating well after each to incorporate air for a lighter texture, then mix in the molasses and brewed coffee until fully combined—these add a robust, caramel-like sweetness that evokes holiday cheer. Gradually fold in the dry ingredients using a spatula, stirring gently to avoid overmixing and keep the batter airy. If using, stir in the chopped walnuts for added crunch. The result is a thick, fragrant batter ready for the pan, with hints of ginger and cinnamon that will make your kitchen smell irresistible.
Bake the Cake
With our batter mixed, let’s transfer it to the oven for baking that delivers a golden, perfectly risen cake. Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan with butter or non-stick spray for even release.
Pour the batter into the prepared pan, smoothing the top with a spatula for uniform baking, and sprinkle on the cinnamon-sugar streusel if desired for a crispy topping. Bake in the center of the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean—rotating the pan halfway through ensures even heat distribution. As it bakes, the cake will rise beautifully and release waves of spicy, comforting scents that signal a successful holiday bake.
Cool and Serve
Once baked, let’s cool the cake properly to set its structure and enhance its flavors for the best taste. Remove the pan from the oven and let it cool on a wire rack for 10 minutes, allowing the cake to firm up while retaining its moisture.
After 10 minutes, gently run a knife around the edges and invert the cake onto the rack to cool completely for another 30-45 minutes—this prevents sogginess and lets the spices mellow. Slice into squares and serve warm with a dusting of powdered sugar or a dollop of whipped cream to highlight the cake’s soft texture and bold gingerbread notes, perfect for sharing during festive gatherings.
Make-Ahead Instructions
To make our gingerbread coffee cake even more convenient for holiday gatherings, we recommend these make-ahead strategies. This approach allows you to prepare components in advance, saving time while preserving the cake’s moist texture and bold spice flavors.
Preparing the Batter Ahead
We can mix the batter up to 24 hours in advance for a fresh-baked taste with minimal effort. Follow these steps:
- In a large mixing bowl, combine all dry ingredients—all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and cloves—as outlined in our earlier instructions.
- In a separate bowl, cream the wet ingredients—unsalted butter, brown sugar, eggs, molasses, and brewed coffee—until smooth.
- Gently fold the dry ingredients into the wet mixture to form the batter, then cover the bowl tightly with plastic wrap or transfer it to an airtight container.
- Refrigerate the batter immediately to maintain its freshness; this helps the spices infuse more deeply, enhancing the holiday-inspired aroma.
Baking the Cake Ahead
For longer planning, bake the entire cake in advance and store it for up to a week. Here’s how:
- After baking as per our step-by-step guide, allow the cake to cool completely on a wire rack.
- Wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container for added protection.
- Storage Options Table:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 5 days | Keep in an airtight container to prevent drying; the spices will remain vibrant. |
| Freezing | Up to 3 months | Thaw overnight in the refrigerator before serving to retain the cake’s soft, fluffy texture. |
Reheating and Serving Tips
- For refrigerated cake, let it sit at room temperature for 30 minutes, then warm in a 300°F oven for 10-15 minutes.
- For frozen cake, thaw in the refrigerator for 8-12 hours, then reheat as above; this ensures the gingerbread notes shine through without overcooking.
- Enhance with toppings like a sprinkle of cinnamon-sugar streusel or a dollop of whipped cream just before serving, amplifying the festive flavors for your gatherings.
Conclusion
We’ve loved sharing this gingerbread coffee cake recipe and all its holiday charm. It’s more than just a treat—it’s a way to bring warmth and joy into our kitchens during festive times.
As we wrap up, we encourage you to bake this cake and make it your own tradition. You’ll discover how simple ingredients create lasting memories, so grab your tools and let’s savor the season together.
Frequently Asked Questions
What is gingerbread coffee cake?
Gingerbread coffee cake is a festive, aromatic dessert with European roots, featuring warm spices like cinnamon, nutmeg, and ginger. It’s perfect for the holiday season, offering a moist texture and rich flavor from ingredients like molasses and brewed coffee. This homemade treat fills your kitchen with inviting scents and is ideal for sharing at gatherings.
What ingredients are needed for gingerbread coffee cake?
You’ll need dry ingredients like all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and cloves. Wet ingredients include unsalted butter, brown sugar, eggs, molasses, and brewed coffee. Optional toppings such as chopped walnuts or a cinnamon-sugar streusel add extra texture and flavor, ensuring a balanced, flavorful cake.
How do you make gingerbread coffee cake?
Start by preheating your oven and preparing ingredients. Cream butter and brown sugar, then mix in eggs, molasses, and coffee. Gently fold in dry ingredients like flour and spices to form a smooth batter. Pour into a greased 9×9-inch pan, add toppings if desired, and bake at the recommended temperature until risen and golden. Cool completely before serving.
What equipment is required to bake gingerbread coffee cake?
Essential tools include large mixing bowls, measuring cups and spoons, an electric mixer or hand whisk, a 9×9-inch square baking pan, a spatula or rubber scraper, and an oven thermometer. Having these items ready ensures a smooth baking process and helps achieve the perfect texture and flavor for your holiday treat.
Can I prepare gingerbread coffee cake in advance?
Yes, you can mix the batter up to 24 hours ahead and refrigerate it to let spices infuse. Bake the cake in advance and store it for up to a week in the fridge or freeze for longer. When ready, reheat gently to maintain its soft texture, then add festive toppings like powdered sugar for the best results at gatherings.
How should I store gingerbread coffee cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep it fresh. For longer storage, freeze portions for up to 3 months. Thaw in the fridge overnight and reheat in the oven to preserve its moist texture and bold flavors before serving with whipped cream or a dusting of sugar.