Gingerbread Crumb Cake is a warm, spiced and flavourful Coffee Cake made using winter spices, Molasses and a buttery crumb topping. This is one of the best winter cakes recipe. Its warm, flavourful and just perfect for the holidays. Also try my Christmas Crumb Cake.
Perfect Holiday Breakfast Recipe
Christmas Breakfast should be special. And why just Christmas, holidays are here and its the time to enjoy such delicious breakfast crumb cakes. Also try my favourite Crumb cake recipes like this
- Blueberry Crumb Cake
- Caramel Apple Crumble Cheesecake
- Banana Coffee Cake
- Jammy Raspberry Crumble Bars
- Cinnamon Streusel Pumpkin Muffins
- Strawberry Crisp
This Gingerbread Crumb Cake makes breakfast and brunch feel so special. I love to serve this especially around the holidays.
Its bursting with warm flavours of Cinnamon, Ginger, and Cloves. Also, its equally moist and sweet because of Molasses.
Reminds you of your favourite Gingerbread cookies, but in the form of a crumb cake! You will love every bite of this, especially the buttery crumb topping on top.
Do you love everything Gingerbread? Then try my
- Moist Homemade Gingerbread Loaf
- Gingerbread Crinkle Cookies
- Quick Gingerbread Truffles (just 3-ingredients)
- No-Bake Gingerbread Cheesecake
Christmas is one of those times of the year, when baking feels like the best thing to do. And what better to get up and bake this quick Gingerbread Coffee Cake and share it with everyone.
Enjoy it with a cup of freshly brewed Coffee or serve it to kids with some Creamy Hot Chocolate and its going to be so awesome. The perfect start to a cosy holiday morning!
I love to bake Coffee Cakes. Especially for Breakfast and often for Brunches. These can be prepped the night ahead and all you need to do is just pop it in the oven and bake.
And within minutes this Coffee Cake is ready to serve! Also, it leaves the house smell of Gingerbread which is just so amazing and festive.
Jump to:
Ingredients
For Crumb Topping
- All Purpose Flour
- Dark Brown Sugar
- Ground Cinnamon
- Unsalted Butter (softened to room temp.)
- Kosher Salt
Dry Ingredients
- All Purpose Flour
- Baking Soda
- Kosher Salt
- Ground Cinnamon
- Ground Cloves
- Ground Ginger
Wet Ingredients
- Eggs at room temp
- Molasses
- Dark Brown Sugar
- Unsalted Butter softened
- Vanilla Extract
- Buttermilk low fat
See recipe card for quantities. Also, watch the video for a quick visual.
How to make Gingerbread Crumb Cake
Instructions
STEP 1: MAKE CRUMB TOPPING
- Combine all the ingredients to make the crumb topping
- Mix until combined.
STEP 2: MIX WET INGREDIENTS
- Cream the butter and sugar until it becomes soft and fluffy. You can cream them in the stand mixer or using a hand held mixer
- Scrape the edges and add Eggs, Molasses and Vanilla Extract and beat until soft and fluffy.
STEP 3: WHISK THE DRY INGREDIENTS
- Whisk the dry ingredients until combined.
- Now, combine the wet ingredients with the dry mixture. Fold until combined. Pour the Buttermilk and fold until combined. Do not over mix.
STEP 4: BAKE
- Pour into the prepared baking dish. Sprinkle the crumb topping on top of the cake batter.
- Bake @350F for 30-35 minutes or until a skewer inserted in the center comes out clean with a few moist crumbs.
- Cool down for 5 minutes before you cut and serve.
Tips to make the best Crumb Cake
- You can use Sour Cream make the cake ,extra moist and delicious.
- You can pulse the crumb topping ingredients in the food processor. It will save a lot of time.
Is this Vegan and Gluten free?
No. But to make Gluten Free version, use Gluten Free baking flour blend for the cake and Oats flour for the streusel topping.
To make Vegan Coffee Cake, replace butter with vegan butter, replace Eggs with Applesauce and skip the use of Buttermilk. Try my Vegan Pumpkin Coffee Cake with Buttery Streusel Topping
Storage
You can store this Gingerbread Crumb Cake in an airtight container in the refrigerator for upto a week. Just reheat in the oven and serve.
Love Crumb Cakes? Also try these
Gingerbread Crumb Cake
INGREDIENTS
For Crumb Topping
- 1½ cup All Purpose Flour
- 1 cup Dark Brown Sugar
- 2 teaspoon Ground Cinnamon
- 1 stick Unsalted Butter 1/2 cup (softened to room temp.)
- ¼ teaspoon Kosher Salt
Dry Ingredients
- 2 cup All Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cloves
- 2 teaspoon Ground Ginger
Wet Ingredients
- 2 large Eggs at room temp
- ½ cup Molasses
- 1 cup Dark Brown Sugar
- ¾ cup Unsalted Butter softened
- 2 teaspoon Vanilla Extract
- ¼ cup Buttermilk low fat
INSTRUCTIONS
- Make Crumb Topping: Combine all the ingredients to make the Crumb topping in a large mixing bowl. Keep it aside. Preheat the oven to 350F and line a 9x13" baking dish with parchment paper.
- Cream Butter & Sugar: Beat Butter and Sugar in a stand mixer until soft and fluffy. Or, use a handheld mixer to beat these two. Add Eggs, Molasses and Vanilla Extract and beat until combined.
- Whisk Dry Ingredients: Whisk all the dry ingredients in a mixing bowl. Whisk until combined.
- Bake: Combine the wet and dry ingredients. Fold everything using a wooden spatula. Pour in the buttermilk and fold until combined. Do not over mix. Pour this mixture in the prepared baking dish. Even the top using the back of a spatula. Sprinkle the Crumb topping on top. Bake @350F for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Serve: Let it cool down for 5 minutes and then cut and serve.
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