Gingerbread Coffee Cake
 
Makes 1 (9-inch) cake
Ingredients
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • ½ cup (113 grams) unsalted butter, melted
  • ¼ cup (85 grams) unsulphured molasses
  • 2 large eggs (100 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 1⅔ cups (208 grams) all-purpose flour
  • 3 tablespoons (33 grams) chopped candied ginger
  • 1½ teaspoons (7.5 grams) baking powder
  • 1½ teaspoons (3 grams) ground ginger
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (120 grams) sour cream
  • ¼ cup (60 grams) whole milk
  • Hazelnut Streusel (recipe follows)
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.
  2. In a medium bowl, whisk together brown sugar, melted butter, molasses, eggs, and vanilla.
  3. In another medium bowl, whisk together flour, candied ginger, baking powder, ground ginger, cinnamon, salt, nutmeg, and cloves. Whisk flour mixture into butter mixture. Add sour cream and milk, whisking just until combined. Pour into prepared pan, smoothing top with an offset spatula. Sprinkle with Hazelnut Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 15 minutes. Remove from pan, and dust with confectioners’ sugar, if desired. Serve warm or at room temperature.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/gingerbread-coffee-cake/