Gingerbread Coffee Cake
A delightful twist on classic gingerbread flavors, this moist and flavorful cake is perfect for any occasion, served warm or at room temperature.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened Make sure your butter is softened for easy creaming.
- 1 cup sour cream Can substitute with Greek yogurt for a tangy flavor.
- 2 large eggs Add one egg at a time, beating well after each addition.
- 1 cup granulated sugar Cream together with butter until smooth.
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger Use fresh spices for the best flavor.
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Add-ins
- 1 cup chopped walnuts Fold gently into the batter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream until fully blended.
- In another bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
Baking
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the walnuts gently.
- Pour the batter into a greased 9x13 inch baking dish.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Serve warm or at room temperature. Delicious on its own or with a dusting of powdered sugar or a dollop of whipped cream. Pair with coffee or tea for an afternoon treat.