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.


Orange Almond Chia Coffee Cake

Last summer I took a class called Baking for Restricted Diets. This was one of my recipes for my final, and it turned out wonderful! It’s very moist and has great flavor. If you love almond, you will love this cake! Instead of poppy seeds, it has chia seeds in it. They have the same texture as poppy seeds, but more health benefits. It’s definitely a new favorite of mine to have with my morning cup of coffee. It also freezes well if you don’t think you’ll finish it all before it dries out.



1/2 cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 tsp. almond extract

1 orange, zested and juiced

1 1/2 cups AP flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 Tbsp. Chia seeds

6 oz. (or 3/4 cup) plain Greek yogurt


1/2 cup powdered sugar

2-4 Tbsp. milk or water

A few drops of almond extract to taste (less is more)

1 tsp. orange zest (if desired)


  1. In a large mixing bowl, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time. Reserve 1 tsp. of orange zest for the flat icing if desired. It’s delicious with or without it.
  2. Mix in orange zest, juice, and extracts. Add in flour, baking powder, baking soda, and salt.
  3. Add the yogurt and chia seeds until batter is smooth.
  4. Pour into a large loaf pan that is greased and lined with parchment paper (Greasing the pan and then sprinkling flour over that also works well). Bake at 350 degrees F for about 40 minutes for a large loaf (20-30 minutes for 2 smaller loaf pans). It should look golden brown and can be tested with a toothpick. If it comes out clean then it’s done. Remove and cool on wire rack for 15 minutes. Turn onto plate and allow to cool completely.
  5. Top with an almond flat icing or powdered sugar.