Sweet and Spicy, delicious Maple Gingerbread Coffee Cake. The perfect coffee cake breakfast with a mug of coffee or cup of tea.
I love coffee. Sooooo much. I also really like tea a lot as well.
My love of both started when I was pretty young. My mother sat down for a cup of tea each morning, and evening and often in between. On the other hand, my grandma sat down with a cup of coffee all day, everyday.
Both always allowed me a sip or two and sometimes even made me my own cup of whatever they were drinking. Often it accompanied fresh cookies, a slice of pie or a piece of cake.
So what better of way to enjoy a cup of tea than with a slice of Maple Gingerbread Coffee Cake? (or should that be Tea Cake?) *grin*
When it gets cold outside, I tend to turn to coffee or tea more often to warm me up. I drink both pretty regularly but still adore something baked fresh when the weather turns colder.
When the wind is whipping, temperature dropping, that’s when I’m drinking a lot of hot beverages and I assure you I enjoy it tremendously more with a sweet piece of coffee cake, more importantly with a slice of this Maple Gingerbread Coffee Cake too!
They pair perfectly together.
The busy holiday season is upon us, and I’m in the kitchen every single day baking and cooking for friends, family and neighbors.
Since the season is so hectic, I love to take a little “me” time to sit down and enjoy a cup of tea or coffee and whatever happens to be on my baking agenda for the day.
I have made this Maple Gingerbread Coffee Cake about four times already this season.
Our whole family loves it, and for me it makes a nice little break with a cup of tea or coffee and some quiet reflection before getting caught back up in the hectic holiday again.
Maple Gingerbread Coffee Cake
Maple Gingerbread Coffee Cake
For the Cake:
- 1 cup cake flour
- ½ cup granulated sugar
- ¾ teaspoons cinnamon
- 1 teaspoons ginger
- ¼ teaspoons salt
- ½ teaspoons allspice
- ¾ teaspoons baking powder
- ½ teaspoons baking soda
- ¼ cup cold butter
- 1 large egg
- ½ cup buttermilk
- 2 tablespoons maple syrup
For the Crumb Topping
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoons cinnamon
- ½ teaspoons ginger
- ¼ teaspoons allspice
- ¼ cup unsalted butter melted
- ¾ cup all-purpose flour
For the Cake
- Preheat oven to 350°.
- In a large mixing bowl, combine the flour, sugar, cinnamon, ginger, salt, allspice, baking powder and baking salt.
- Cut in cold butter until crumbly.
- In a smaller mixing bowl, whisk together the egg, buttermilk and maple syrup. Add to the dry ingredients, just until moistened.
- Pour into 8″ square baking dish. Set aside.
For the crumb topping
- Combine brown and white sugar, cinnamon, ginger and allspice small bowl.
- Add in the melted butter and whisk. Add flour and mix again. Should be nice and crumbly.
- Pour the crumb topping over the batter in the baking dish.
- Bake 20-25 minutes at 350 degrees or until a toothpick inserted in center comes out clean. Cool completely in baking dish on a wire rack.