Gingerbread Coffee Cake


So it’s been awhile since I’ve last posted, but I’ve been very busy finishing up school. I can now say I graduated from pastry school! I can’t believe it is over already, but I am so happy with my life!

Christmas time is one of my favorite times of the year! I love all the preparation and all the Christmas movies!! I also love this gingerbread coffee cake!


This recipe is a delicious coffee cake that my family has started making a couple years ago. We all love gingerbread a lot, so why not try a new Christmas coffee cake. We used to make another coffee cake that looked just like this one, but it was vanilla flavored. Since we tried this version a couple years ago, it’s become the new favorite!


The cream filling sounds almost too basic (as you’ll see in the recipe), but I promise it tastes delicious in this coffee cake!


It’s so moist and full of flavor! It even lasts a 4-5 days without tasting stale or dried out. We did learn last year that it freezes well if it comes to that for you.

And let’s not forget the crumb topping…it’s amazing and completes the coffee cake!


Here you go!



1 ½ cups AP Flour

1 ½ cups Wheat Flour (or use all AP if desired)

¼ cup plus 2 Tbsp. Brown Sugar, divided

½ tsp. Salt

1 ½ tsp. Ginger (Increase if you want it spicier-try doubling or tripling depending how new your ginger is.)

1 tsp. Cinnamon

½ tsp. Cloves

½ tsp. Nutmeg

½ cup Cold, Unsalted Butter, cubed

2 Tbsp. Melted Butter

1 tsp. Baking Soda

½ tsp. baking powder

1 Egg

2 tsp. Vanilla Extract

¾ cup Applesauce

½ cup Molasses

1/3 cup Buttermilk

¼ cup Pure Maple Syrup



  1. Preheat the oven 350 degrees Fahrenheit. Grease 2 8-inch round cake pans. Line with wax paper.
  2. In the mixer using the paddle, combine the flours, ¼ cup brown sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix until combined.
  3. Add the cold butter and mix until the butter is pea sized.
  4. Remove 1 cup of the flour mixture and place in another bowl for the streusel topping. Add the melted butter to this and stir. Mix in the remaining brown sugar. Set aside.
  5. Add the baking soda and baking powder to the mixing bowl. Mix together.
  6. In another bowl add the applesauce, buttermilk, molasses, vanilla extract, and maple syrup. Use a whisk to mix together. Add the egg. Mix. Add this to the mixing bowl. Mix until smooth.
  7. Divide the batter between the two pans. Sprinkle streusel topping onto each cake. Bake for 35-40 minutes or until done.


Cream Filling


2 ½ Tbsp. AP Flour

½ cup Almond Milk

½ cup Unsalted Butter

½ cup Sugar



  1. Mix together flour and milk in a small pot. Cook until it thickened, stirring constantly using a wooden spoon or spatula.
  2. Let it cool in the pot on the stove.
  3. Cream the butter and sugar in the mixer. Gradually add the flour mixture to the mixing bowl.
  4. Beat with the paddle until smooth and creamy, like a frosting.
  5. Once the cakes are cooled, slice in half and divide the cream filling evenly. Place the top half back on the layer covered in cream and enjoy!!



*This coffee cake was adapted from other recipes.