Gingerbread Coffee Cake Recipes

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GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

At our house, we love gingerbread that's not too sweet. To sweeten it, mix confectioners' sugar, milk and vanilla extract for drizzling on top. -Barbara Humiston, Tampa, Florida

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
1-3/4 teaspoons ground cinnamon, divided
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup cold butter
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, room temperature
1/2 cup buttermilk
2 tablespoons molasses

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping., Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan., Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Nutrition Facts : Calories 195 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 283mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

GINGER-PEAR COFFEE CAKE



Ginger-Pear Coffee Cake image

Chock-full of diced pears, raisins, walnuts and spices, this coffee cake ring from our Test Kitchen is a real taste treat.

Provided by Taste of Home

Time 45m

Yield 14 servings.

Number Of Ingredients 23

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm buttermilk (110° to 115°)
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 large egg, room temperature
FILLING:
1-1/2 cups diced peeled fresh pears
1/2 cup raisins
1/3 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cloves
1 tablespoon butter, softened
1/4 cup sugar
1 large egg, lightly beaten
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar. , Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg. , Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack., For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.

Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 44g carbohydrate, Fiber 2g fiber), Protein 5g protein.

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Betty Crocker® gingerbread cookie mix makes these flavorful coffee cakes - a perfect addition to your bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ gingerbread cake and cookie mix
1/4 cup hot water
2 tablespoons butter, melted
1 teaspoon grated gingerroot
1 container (8 oz) sour cream
1 egg
1/3 cup Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup butter, softened
3/4 cup crushed gingersnap cookies (about 12 cookies)
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
  • In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
  • Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg

GINGERBREAD COFFEE



Gingerbread Coffee image

This drink was inspired by a gingerbread latte I had at a local coffee shop.

Provided by Jennifer

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 30m

Yield 6

Number Of Ingredients 9

½ cup molasses
¼ cup brown sugar
½ teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
6 cups hot brewed coffee
1 cup half-and-half cream
1 teaspoon ground cloves
1 ½ cups sweetened whipped cream

Steps:

  • In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
  • Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 30.6 g, Cholesterol 26.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5 g, Sodium 158.4 mg, Sugar 22.3 g

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 9-Inch Cake

Number Of Ingredients 10

1 stick unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
¼ cup strong brewed coffee, cooled
1 cup sugar
3 large eggs
2 cups crumbled Market Pantry® Gingersnap Cookies

Steps:

  • 1. Preheat the oven to 350°F. Butter a 9-inch square cake pan, line with foil, and butter again.
  • 2. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
  • 3. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
  • 4. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Make and share this Gingerbread Coffee Cake recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Breads

Time 55m

Yield 1 9 inch cake, 12 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1/4 cup strong brewed coffee, cooled
1 cup sugar
3 large eggs
2 cups crumbled Market Pantry® Gingersnap Cookies

Steps:

  • Preheat the oven to 350ºF. Butter a 9-inch square cake pan, line with foil, and butter again.
  • In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
  • Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
  • Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

Nutrition Facts : Calories 254, Fat 11.9, SaturatedFat 6.9, Cholesterol 74.3, Sodium 214.6, Carbohydrate 33.2, Fiber 0.6, Sugar 17.2, Protein 4.1

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Make and share this Gingerbread Coffee Cake recipe from Food.com.

Provided by amanda felt

Categories     Breads

Time 47m

Yield 9 serving(s)

Number Of Ingredients 14

3 cups spelt flour
3/4 cup granular fructose
2 tablespoons decaffeinated instant coffee granules
2 tablespoons ground ginger
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon clove
3/4 teaspoon sea salt
3/4 cup pure maple syrup
1/2 cup unsweetened applesauce
1/2 cup light oil (canola)
1/4 cup water
1 cup of your favorite fruit, chopped (optional)

Steps:

  • sift together all the dry ingredients.
  • in a large bowl, mix together the wet ingredients until immulsified.
  • add the dry ingredients to the wet mix all at once and mix until just combined.
  • if you are adding fruit, fold it in now.
  • pour the batter into a greased 8 inch square pan and bake in a 350 degree oven for 32 minutes or until a toothpick in the center comes out clean.
  • cool and eat.

Nutrition Facts : Calories 147.7, Fat 0.3, SaturatedFat 0.1, Sodium 321.1, Carbohydrate 38.4, Fiber 0.8, Sugar 31.2, Protein 0.3

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