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Gingerbread Coffee Cake with Crumble Topping

Gingerbread coffee cake bakes with warm ginger, cinnamon, and cloves beneath an oat and brown sugar crumble. The molasses cake stays tender, with a few moist crumbs at the center when baked.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling 20 minutes
Total Time 1 hour 20 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crumble topping
  • 1 cup old-fashioned rolled oats
  • 0.33 cup light brown sugar packed
  • 6 tbsp unsalted butter melted
For the cake
  • 0.33 cup canola oil divided; remaining amount for batter
  • 1 tsp canola oil divided; for greasing the pan
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp table salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 cup granulated sugar
  • 0.5 cup unsulphured molasses
  • 1 egg large
  • 0.75 cup buttermilk

Equipment

  • 1 9-inch square baking pan

Method
 

  1. Stir the oats and brown sugar together in a medium bowl.
  2. Mix in the melted butter until clumps form.
  3. Heat the oven to 350°F.
  4. Grease a 9-inch square baking pan with 1 teaspoon of the canola oil.
  5. Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves together in a medium bowl.
  6. In a large bowl, whisk the granulated sugar, remaining 1/3 cup canola oil, molasses, egg, and buttermilk until smooth.
  7. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains.
  8. Spread the batter in the prepared pan.
  9. Scatter the crumble topping evenly over the batter.
  10. Bake at 350°F for 38 to 45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  11. Let the cake rest in the pan for 20 minutes before slicing.

Notes

For a tender cake, stir the batter just until no dry flour remains. Store covered in the refrigerator for up to 4 days; it can be frozen for up to 2 months. For a dairy-free variation, use dairy-free butter and dairy-free buttermilk.