Description
If there’s ever a cake that captures the comfort of winter mornings and the scent of holiday baking, it’s this Gingerbread Coffee Cake. Each bite brings that cozy warmth of ginger and molasses, topped with a light glaze that adds just the right amount of sweetness. Whether you’re pairing it with your morning coffee or serving it after dinner, this easy recipe hits all the right notes — rich, spiced, and wonderfully nostalgic.
Ingredients
For the Cake:
- 3 cups all-purpose flour – The sturdy base that keeps the crumb soft yet stable.
- 2 teaspoons ground ginger – Adds that signature spicy zing.
- 1 teaspoon ground cinnamon – The warmth that makes every bite feel like a hug.
- ½ teaspoon ground nutmeg – A subtle aromatic note that deepens the flavor.
- 1 teaspoon baking soda – Helps the loaf rise evenly.
- ½ teaspoon baking powder – Gives an extra lift to keep things light.
- ½ teaspoon salt – Balances all the sweet and spice.
- 1 large egg – For structure and richness.
- ¾ cup dark molasses – Brings deep, bold sweetness with a hint of bitterness.
- ¾ cup unsweetened applesauce – Keeps the cake moist without making it heavy.
- ½ cup milk – Adds tenderness to the batter.
- ⅓ cup brown sugar – A little extra sweetness and caramel flavor.
- 8 tablespoons (1 stick) unsalted butter, softened – Makes the crumb velvety smooth.
For the Glaze:
- 1 cup powdered sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- About 2 tablespoons milk – Just enough to get that perfect drizzle consistency.
Instructions
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Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a standard loaf pan (about 9×5 inches) to prevent sticking.
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Combine the dry ingredients:
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside — these are your dry building blocks for the perfect loaf. -
Mix the wet ingredients:
In a stand mixer (or a large bowl with a hand mixer), add the egg, dark molasses, applesauce, milk, and brown sugar. Beat until the mixture looks smooth and slightly glossy. -
Bring it all together:
Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. Don’t overmix — you want a tender crumb, not a dense one. -
Add the butter:
Drop in the softened butter and mix again until you have a rich, creamy batter. It should be thick but pourable. -
Bake the cake:
Pour the batter evenly into the prepared loaf pan. Smooth out the top with a spatula, then bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is a beautiful golden brown. -
Cool completely:
Allow the cake to rest in the pan for about 10 minutes, then transfer to a cooling rack. Let it cool completely before adding the glaze — patience pays off here.
🍯 Make the Ginger Glaze
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In a small bowl, whisk together the powdered sugar, ginger, and nutmeg.
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Slowly add milk, a teaspoon at a time, until the glaze becomes smooth and pourable. You’re looking for a consistency that coats the back of a spoon without being too runny.
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Drizzle the glaze evenly over the cooled cake. Let it set for 10–15 minutes until slightly firm.
🍰 Serve & Enjoy
Slice the cake into thick pieces and serve it with a warm cup of coffee, tea, or hot cocoa. The glaze will crack slightly when you cut it, revealing that fragrant, moist crumb beneath. It’s the perfect blend of sweet, spiced, and buttery — like a hug from the holidays.
Storage Tip: Wrap leftover slices in plastic wrap or store in an airtight container. It stays fresh for up to 3 days at room temperature, or up to 5 days in the fridge. For longer storage, freeze slices individually and thaw as needed — they reheat beautifully!
Notes
This version of Gingerbread Coffee Cake delivers everything you love about classic gingerbread with less fuss. It’s quick, foolproof, and irresistibly cozy — the kind of bake you’ll want on repeat all season long.