Introduction

This Gingerbread Coffee Cake with Crumble Topping is a warm and comforting treat perfect for chilly mornings or cozy afternoons. The blend of gingerbread spices and a sweet crumble creates a delightful flavor and texture combination that’s easy to enjoy with a cup of coffee or tea.

The image shows a single square piece of crumb cake on a white plate. The cake has two layers, with the bottom layer being a dense, brown cake with a moist texture and small specks visible inside. The top layer is a thick, crumbly streusel topping in light beige with a coarse texture. The piece is centered on the plate, with some crumbs scattered around it. In the background, there is a glass baking dish with more crumb cake, sitting on a white marbled surface. To the right of the plate, a silver fork is placed, and a red and black checkered cloth is partially visible behind the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cup all-purpose flour
¼ cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
6 Tablespoons softened butter
½ cup molasses
1 large egg
⅔ cup apple juice
½ cup all-purpose flour (for topping)
½ cup brown sugar
½ cup powdered sugar
½ teaspoon ground cinnamon (for topping)
½ teaspoon ground ginger (for topping)
4 Tablespoons melted unsalted butter

Instructions

Step 1: Preheat your oven to 350℉ (175℃). Spray the bottom and sides of a 9×9 inch baking pan with non-stick spray.
Step 2: In a large bowl, whisk together the 1 ¾ cup flour, granulated sugar, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined.
Step 3: Using a stand mixer or hand mixer, beat the softened butter and molasses together until smooth and creamy.
Step 4: Add the apple juice and egg to the butter and molasses mixture. Mix just until combined.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients in three batches, mixing after each addition until fully incorporated.
Step 6: Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 7: In a separate bowl, combine the ½ cup flour, brown sugar, powdered sugar, ½ teaspoon cinnamon, ½ teaspoon ginger, and melted butter to make the crumble topping.
Step 8: Sprinkle the crumble topping evenly over the batter.
Step 9: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Tips & Variations

For extra crunch, toast chopped nuts like pecans or walnuts and add them to the crumble topping.
Substitute apple juice with orange juice for a slightly different fruity undertone.
Use ground cardamom or allspice to enhance the warm spice profile.
If you prefer a less dense cake, you can add ½ teaspoon of baking powder along with the baking soda.

Storage

Store the cooled coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Reheat slices gently in the microwave for 15-20 seconds or warm in an oven to enjoy the flavors fresh.

How to Serve

A single square piece of coffee cake sits on a white plate. The cake has two layers: the bottom layer is a soft, light brown texture, and the top layer is a crumbly, golden-brown streusel topping with small clumps scattered around. Crumbs are also visible on the plate near the cake. In the background, there is a glass baking dish filled with more coffee cake, slightly blurred. A silver fork rests to the right side of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use honey instead of molasses?

Honey can be used as a substitute, but molasses gives the cake its distinctive rich gingerbread flavor. Using honey will yield a sweeter, lighter taste.

Is it possible to make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking flour blend. Make sure the blend is suitable for baking and contains xanthan gum for the best texture.