Gingerbread Crumb Coffee Cake

After years of trial and error, I have finally – finally – found the perfect gingerbread. I love gingerbread. I eat it year round, it’s so good. I have an excellent soft gingerbread cookie recipe that I rely on, but I’ve never quite been happy with the cake-style gingerbreads that I’ve tried. None of them were quite right. But then I happened upon Gingerbread Crumb Cake at Cookie Monster Cooking and I knew it was a game changer.

Sadly, nothing is perfect at first glance. I had a couple of challenges to overcome with this recipe – it’s use of buttermilk (since we’ve got two lactose intolerant adults in the house) and it’s use of melted butter. I hate recipes that call for melted butter, mostly because I’m just lazy. I hate melting butter. So I set out to axe that. I also wanted a softer crumb, so I opted to use the crumb I used on my classic Crumb Coffee Cake, and just added the recommended spices to it. Also, no messing with melted butter there either. I also increased the spices in the recipe – I like aggressive spices in my gingerbread!

So, with modifications, here’s what I ended up with –

Crumb Topping

1 1/2 cups flour

1/2 cup sugar

1/4 teaspoon salt

1/4 teaspoon ginger

1 teaspoon cinnamon

1/2 cup butter


1/2 cup butter

1/2 cup light brown sugar

1 egg

1/3 cup molasses

1 1/2 cups flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon allspice

1/2 cup soy milk

For the crumb topping, mix all of the dry ingredients. Then cut in the butter with your fingers until the mix resembles wet sand. Set aside.

For the cake, cream the butter and sugar. Mix in the egg and molasses until incorporated. Add all of the dry ingredients and mix until the batter has come together, then add the soy milk. Pour into a 9-inch round cake pan and top evenly with the crumb topping.

Bake at 350 for 35-40 minutes, until a knife comes out clean. Tastes great either warm or at room temperature. I think I’ll make this again on New Year’s Day – it’s a great crumb cake!