Gingerbread Coffee Cake
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons cinnamon
- 2 teaspoons ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon clove (optional)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¾ cup unsalted butter, softened
- ⅓ cup Prairie Farms Sour Cream
- ¼ cup molasses
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup Prairie Farms Buttermilk
Crumb Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup unsalted butter, melted
- 2 teaspoons cinnamon
- Pinch of salt
Maple Glaze (optional)
- ¾ cup powdered sugar
- ½ tablespoon maple syrup
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F. Grease a 9x9 pan and line it with parchment paper, if desired. Set it aside.
- Cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy; about 1-2 minutes. Add in the molasses, sour cream, eggs, and vanilla extract and mix to combine.
- To the bowl, add the flour, baking soda, salt, cinnamon, ginger, nutmeg, and clove. While starting to mix everything together, slowly pour in the buttermilk. Mix just until the batter is formed. *The cake batter will be a bit thick.
- Make the crumb topping. In a separate bowl, add all of the crumble topping ingredients and use a fork to mix together and combine.
- Spread the cake batter evenly in a 9x9 square pan that has been greased and lined with parchment paper. Use your hands to break apart and spread the crumb topping evenly on the top of the coffee cake.
- Bake for 45-55 minutes. *You can check to make sure the cake is done by inserting a toothpick and it comes out clean. Once the coffee cake is done baking, allow it to cool completely before slicing.
- Optional: Drizzle with a glaze or sprinkle powdered sugar on top. Enjoy!
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