Description
This shortcut gingerbread coffee cake is made with simple ingredients, easy steps, and is so scrumptious!
Ingredients
Units
- Spice Cake Mix: 1 box (15.25 ounces)
- Brown Sugar: 1/2 cup
- Butter: 1/4 cup
- Eggs: 2
- Sour Cream: 1 cup
- Molasses: 1/4 cup
- Ground Ginger: 1 teaspoons
- Powdered Sugar: 1 cup, sifted
- Milk: 3 tablespoons
Instructions
- Prepare: Preheat the oven to 350°F and thoroughly grease a bundt or tube pan and set it aside.
- Make the streusel: To a mixing bowl, combine ¾ cup of the cake mix, brown sugar, 1/4 teaspoon of ginger, and melted butter using a spoon until a crumbly texture is formed.
- Make the cake batter: To a separate mixing bowl, mix the remaining cake mix, eggs, sour cream, molasis, and the remaining ginger (3/4 teaspoon) together using an electric hand mixer.
- Assemble the cake: Evenly distribute half of the cake batter into the bottom of the cake pan, then top with half of the streusel. Repeat the layers once more with the remaining cake batter and streusel.
- Bake the cake: Bake the coffee cake uncovered on the middle rack for 50-60 minutes, or until a toothpick comes out clean.
- Ice the cake: Wait until the cake is completely cooled and then place a large cutting board or plate over top of it, flipping the cake upside down and removing the pan from it. Carefully flip the cake once more onto whichever serving plate you wish to serve it on. To a mixing bowl, mix the powdered sugar and milk together using a whisk until smooth. If it's not runny enough, add more milk until it reaches a desired consistency and then drizzle it over the cake.
Notes
For a smooth icing, consider sifting the powdered sugar. It will remove any unwanted clumps and look much nicer!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American