Description
Indulge in the warm, comforting flavors of this Maple Gingerbread Coffee Cake. A moist and tender gingerbread cake with a maple twist, topped with a delightful crumbly topping, perfect for any time of the day.
Ingredients
Scale
Cake:
- 1 cup cake flour
- 1/2 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 teaspoon allspice
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup cold butter
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons maple syrup
Crumb Topping:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
Instructions
- Cake: Preheat oven to 350°F. In a large mixing bowl, combine flour, sugar, cinnamon, ginger, salt, allspice, baking powder, and baking soda. Cut in cold butter until crumbly. In a separate bowl, whisk together egg, buttermilk, and maple syrup. Add wet ingredients to dry ingredients, mixing just until moistened. Pour into a baking dish.
- Crumb Topping: In a small bowl, combine brown sugar, white sugar, cinnamon, ginger, and allspice. Add melted butter and flour, mixing until crumbly. Sprinkle over the cake batter.
- Bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Notes
- This coffee cake is best enjoyed fresh but can be stored in an airtight container for a day or two.
- Serve with a dollop of whipped cream or a drizzle of maple syrup for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Maple Gingerbread Coffee Cake, Coffee Cake Recipe, Gingerbread Cake, Maple Cake
