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This Gingerbread Coffee Cake features warm spices, sour cream for moisture, and a brown sugar streusel layer baked right inside. Perfect for holiday brunch or an everyday coffee cake recipe.

A slice of crumb-topped gingerbread coffee cake on a white plate with a fork, with a baking dish of the same cake and another plated slice in the background, all on a green checked cloth.


 

Quick Recipe Overview

A pan of cinnamon gingerbread coffee cake, sliced into squares, with several pieces slightly lifted. The cake has a crumbly streusel topping and sits on a green checkered cloth.

WHAT: A moist spiced coffee cake with gingerbread flavors, layered and topped with cinnamon streusel for the perfect balance of cake and crumb.

WHY: This recipe combines classic gingerbread spices with buttery streusel in an easy-to-make coffee cake that’s perfect for any occasion.

HOW: Mix streusel and cake batter separately, layer half the batter with streusel, add remaining batter, top with more streusel, then bake.

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Table of Contents

Why I Love Making Gingerbread Coffee Cake

This gingerbread coffee cake has become a much-loved holiday brunch recipe, but honestly, I make it year-round. The combination of warm spices – cinnamon, ginger, nutmeg, and cloves – creates that cozy gingerbread flavor I seem to crave all year, while the sour cream keeps everything incredibly moist.

What really sets this coffee cake apart is the streusel situation. Instead of just topping the cake, we layer streusel right in the middle too! Every single bite has that buttery, cinnamon-sugar crumb alongside tender spiced cake.

Plus tt stays moist for days (if it lasts that long!), making it perfect for meal prep or make-ahead brunches.

It’s the kind of recipe that makes your kitchen smell absolutely incredible while it bakes and fills you with all the cozy vibes while you enjoy it with a cup of coffee or tea!

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

I love serving this warm with a big cup of coffee on lazy weekend mornings.

This cake is moist and perfectly sweet thanks to the sour cream and lots of sugar and streusel but it also carries those classic gingerbread flavors thanks to all the spices.

If your people aren’t gingerbread fans you can just call this a spiced coffee cake because it really is just a delightful spice cake with some added molasses.

Ingredient Notes

Sour Cream: This is the secret to keeping this coffee cake incredibly moist. Full-fat sour cream works best, but you can substitute full-fat Greek yogurt if needed.

Ground Spices: Fresh ground spices make a noticeable difference in flavor. If your spices have been sitting in the cabinet for over a year, consider replacing them for the best gingerbread flavor.

Melted Butter: Both the streusel and cake use melted butter, which makes this recipe easier than traditional coffee cakes that require cutting cold butter into flour. Make sure it’s melted but not hot when adding to the batter.

Ground Cloves: This is listed as optional, but I highly recommend including it. Cloves add that distinctive gingerbread depth that takes this from “spiced coffee cake” to true “gingerbread coffee cake.”

See the recipe card below for full information on ingredients and quantities.

A flat lay of baking ingredients labeled: flour, sugar, milk, sour cream, vanilla, brown sugar, molasses, butter, eggs, and small bowls of baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
A pan of cinnamon gingerbread coffee cake, sliced into squares, with several pieces slightly lifted. The cake has a crumbly streusel topping and sits on a green checkered cloth.
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Gingerbread Coffee Cake

By: Melissa Griffiths
This Gingerbread Coffee Cake features warm spices, sour cream for moisture, and a brown sugar streusel layer baked right inside. Perfect for holiday brunch or an everyday coffee cake recipe.
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 16
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Ingredients 

For the Streusel Layer and Topping

  • ⅔ cup all-purpose flour
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 6 tablespoons melted butter

For the Cake

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 ½ teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves, optional, but adds that classic gingerbread depth
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup butter, melted
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat your oven to 350°F and grease a 9-inch square baking dish well. Set aside.

For the streusel

  • In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon.
  • Add the melted butter and stir with a fork until evenly combined and crumbly. Set aside.

For the cake batter

  • In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
  • Create a well in the center of the dry ingredients and add the eggs, sour cream, melted butter, milk, and vanilla.
  • Stir until just combined — the batter should be thick but smooth. Avoid overmixing.
  • Spread a little more than half of the batter evenly in the prepared pan.
  • Sprinkle 1 cup of the streusel evenly over this first layer.
  • Gently spread the remaining batter over the streusel layer.
  • Top with the remaining streusel mixture.
  • Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to rest for at least 30 minutes before slicing.

Notes

Sugar & Spice:
  • If you have all-spice on hand and like it you can also add 1/8 of a teaspoon of all spice with the other spices.
  • You can use light or dark brown sugar for this recipe. I tried it both ways and didn’t see a big different in the flavor or color because we were already adding molasses. Just use what you have on hand. 
My Favorite Topping: You can make a simple cinnamon drizzle for this by mixing 1 cup of powdered sugar with a ½ teaspoon of vanilla and just enough milk or cream to make a thin glaze (about 1 tablespoon). Mix it together well and drizzle over the top of the coffee cake if you’d like. It’s a fun and pretty addition to the cake but you don’t have to do it. 
Perfect Match: Love gingerbread spice as much as I do? Make some of this gingerbread syrup too and serve it in your morning coffee or tea along with this coffee cake! It makes for an absolutely delicious morning.  
Baking Pan Tips:
  • Note that most square glass baking dishes are 8×8 inches and not 9×9 so if you are using that you’ll need to increase the baking time to accommodate the thicker cake. 
  • You can line your baking dish with parchment paper before adding the batter and then once the coffee cake has cooled a bit, you can remove it from the pan with the parchment paper to serve it out of the dish. I like to do this if I’m serving this at a party or with friends. 

Nutrition

Serving: 1piece of 16, Calories: 323kcal, Carbohydrates: 46g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 66mg, Sodium: 255mg, Potassium: 78mg, Fiber: 1g, Sugar: 26g, Vitamin A: 451IU, Vitamin C: 0.2mg, Calcium: 78mg, Iron: 2mg
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How To Make Gingerbread Coffee Cake

A glass bowl containing separate piles of dry baking ingredients, including flour, sugar, and ground spices, on a light marble surface.

Step 1: Preheat your oven to 350°F and grease a 9-inch square baking dish. For the streusel, whisk together flour, granulated sugar, brown sugar, and cinnamon in a medium bowl.

A glass bowl with flour, brown sugar, and cinnamon beside a yellow-patterned bowl containing melted butter, both on a light marble surface.

Step 2: Add melted butter and stir with a fork until the mixture becomes evenly crumbly. Set this aside while you make the batter.

A glass mixing bowl containing cookie dough being stirred with a green spatula. The dough is light brown and partially mixed, with some residue on the sides of the bowl.

Step 3: In a large bowl, whisk together the dry ingredients for the batter. Create a well in the center and add the wet ingredients. Stir gently until just combined – the batter will be thick but smooth. Don’t overmix or you’ll end up with a tough cake.

A square baking dish filled with an even layer of light brown batter, ready to be baked, sits on a white countertop.

Step 4: Spread a little more than half of the cake batter into your prepared pan.

A glass bowl containing a crumbly graham cracker mixture with a metal measuring cup and a fork resting inside. The bowl sits on a light-colored surface.

Step 5: Fluff the streusel and measure out 1 cup.

A square baking dish filled with a golden brown crumb topping, likely for a coffee cake or crumble dessert, set on a light marble surface.

Step 6: Sprinkle 1 cup of the streusel mixture evenly over this first layer.

A square baking dish filled with coffee cake topped with a thick, crumbly cinnamon streusel, sitting on a light marble surface.

Step 7: Carefully spread the remaining batter over the streusel, then top with all the remaining streusel. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. The top should be golden brown and the streusel should look set.

A pan of cinnamon gingerbread coffee cake, sliced into squares, with several pieces slightly lifted. The cake has a crumbly streusel topping and sits on a green checkered cloth.

Step 8: Let the cake rest in the pan for at least 30 minutes before slicing. This allows it to set properly so you get clean, beautiful slices instead of crumbly pieces.

Substitutions and Variations

Lighter Version

You can reduce the sugar in the cake batter by up to ¼ cup, though the cake will be slightly less sweet. The streusel sugar should stay the same for proper texture.

Spice Alternatives

If your family isn’t into gingerbread spices, you can simplify this to just cinnamon and nutmeg for a classic spiced coffee cake. Or add ⅛ teaspoon allspice along with the other spices for even more warmth.

Brown Sugar Options

Both light and dark brown sugar work equally well in the streusel. Use whichever you have on hand.

Add a Glaze

Mix 1 cup powdered sugar with ½ teaspoon vanilla extract and 1 tablespoon milk or cream for a simple drizzle. This adds sweetness and makes the cake look bakery-worthy.

Chocolate Chip Addition

Fold ½ cup mini chocolate chips into the cake batter before spreading for a fun twist that kids love.

Nutty Crunch

Add ½ cup chopped pecans or walnuts to the streusel mixture for extra texture and flavor.

A piece of coffee cake with crumb topping sits on a white plate with a fork, placed on a green plaid cloth. More cake and a baking dish are blurred in the background.

FAQs for Gingerbread Coffee Cake

Can I make this gingerbread coffee cake ahead of time?

Yes, this cake actually tastes even better the next day as the flavors meld together. Bake it, let it cool completely, cover tightly with plastic wrap, and store at room temperature for up to 3 days. You can also freeze it for up to 3 months.

What makes this different from regular coffee cake?

The gingerbread spices – ground ginger, cinnamon, nutmeg, and cloves – give this coffee cake that distinctive warm, spiced flavor. The sour cream also makes it extra moist compared to many coffee cake recipes.

Can I use Greek yogurt instead of sour cream?

Yes! Full-fat Greek yogurt works great as a substitute for sour cream in this recipe. The cake will be just as moist and delicious.

Why is there streusel in the middle of the cake?

Layering streusel inside the cake creates pockets of cinnamon-sugar goodness throughout. It’s not just a topping – you get that crumbly texture in every bite, which makes this coffee cake extra special.

Can I make this in a different size pan?

You can use an 8×8-inch pan, but you’ll need to increase the baking time by about 5-10 minutes since the cake will be thicker. A 9×13-inch pan will work too, but reduce baking time to about 35-40 minutes for a thinner cake.

A pan of crumb-topped gingerbread coffee cake, cut into squares, sits on a green plaid napkin with two white plates and three forks on the side, atop a wooden surface. Two metal cookie cutters are also visible.

My Best Tips for Making Gingerbread Coffee Cake

☞ Don’t Skip the Streusel Layer: The middle streusel layer is what makes this coffee cake truly special. Make sure to save about 1 cup of streusel for the middle layer and use the rest on top.

☞ Room Temperature Ingredients Work Best: While the butter needs to be melted, having your eggs and sour cream at room temperature helps everything combine smoothly and creates a better texture.

☞ Mix Until Just Combined: Overmixing cake batter develops too much gluten, which makes the cake tough. Stir just until you don’t see dry flour anymore – a few small lumps are perfectly fine.

☞ Test for Doneness Properly: Insert a toothpick into the center of the cake, avoiding the streusel layer if possible. It should come out clean or with just a few moist crumbs – not wet batter.

☞ Let It Rest Before Slicing: This cake needs at least 30 minutes to set up after baking. Cutting it too soon means messier slices. For the cleanest cuts, let it cool completely and use a sharp knife wiped clean between slices.

What to Serve With Gingerbread Coffee Cake

This coffee cake shines at brunch alongside scrambled eggs, crispy bacon, and fresh fruit salad. The sweet, spiced cake balances beautifully with savory breakfast items.

For a holiday brunch spread, serve it with baked ham, a hashbrown casserole, and mimosas or hot spiced cider. The gingerbread spices complement traditional holiday flavors perfectly.

Keep it simple with just a hot cup of coffee, cappuccino, or chai latte. The warm spices in the cake pair beautifully with coffee’s rich flavor.

For an afternoon treat, serve slices with whipped cream or a scoop of vanilla ice cream. A hot cup of tea – especially ginger or cinnamon varieties – makes this feel extra cozy.

Don’t forget about breakfast meal prep! Slice this cake into individual portions and pair with Greek yogurt and berries for grab-and-go breakfasts throughout the week.

Storage & Reheating Tips

Room Temperature Storage

Store cooled coffee cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. This is perfect for making ahead for weekend brunches or holiday gatherings.

Refrigerator Storage

If your kitchen is warm or you want to extend freshness, refrigerate the cake in an airtight container for up to 5 days. Let slices come to room temperature before serving, or warm them briefly.

Freezer Storage

Wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Reheating

Warm individual slices in the microwave for 15-20 seconds, or reheat the whole cake covered with foil at 300°F for 10-15 minutes until warmed through.

Make-Ahead Tips

You can prepare the streusel mixture up to 2 days in advance and store it in the refrigerator. You can also mix the dry ingredients for the cake ahead of time. When ready to bake, just add the wet ingredients and proceed with the recipe. This cake actually tastes better the next day, so it’s perfect for making the night before a brunch.

A slice of crumb-topped coffee cake sits on a white plate with a fork, placed on a green plaid cloth. In the background is a baking dish with more cake and a metal cookie cutter.

Similar Recipes to Try

Once you fall in love with those cozy gingerbread spices, you’ll want to bake your way through every gingerbread recipe! Here are my favorite ways to keep that spiced goodness going:

More Festive Gingerbread Recipes To Try

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