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Gingersnap Toffee Coffee Cake

Gingersnap Toffee Coffee Cake- a tender coffee cake topped with a crushed gingersnap cookie and toffee bits streusel. This is one of the most delicious cofee cakes and it is perfect for the holidays.

Piece of Gingersnap Toffee Coffee Cake on a plate.

Coffee Cake Batter

The coffee cake batter is wonderfully moist and light. It has a full 1 1/2 cups of sour cream in it. I love coffee cake made with sour cream. It helps keep a coffee cake moist. There’s nothing worse than a dry coffee cake. It also gives the coffee cake a dry, tender crumb.

The batter also has some cornstarch in it which helps create a tender and slightly crumbly texture.

Piece of Coffee Cake on a plate with rest of coffee cake in background.

Gingersnap Toffee Streusel

The brown sugar streusel begins as a typical streusel with brown sugar, flour, butter, and cinnamon. But it also has crushed gingersnap cookies and toffee bits which add so much additional flavor to the coffee cake. Plus the crushed cookies add just a little crunch to contrast the tender texture of the cake underneath.

You can add a simple glaze of powdered sugar and milk to give the coffee cake a little something extra, but it doesn’t need it.

Gingersnap Toffee Coffee Cake Recipe Tips

This is a no-nut recipe, but you can add 1/2 cup of chopped pecans or walnuts to the streusel.

To keep the coffee cake from drying out, be sure not to overbake it. Because of the streusel on top, it can be hard to tell when the cake portion is fully cooked. Insert a toothpick into the center to check. It should come out clean.

Storage

Will stay fresh at room temperature for 2 to 3 days if wrapped well. Can be kept for longer in the refrigerator and you can rewarm it in the microwave. Freeze for up to 2 months.

Piece of Gingersnap Toffee Coffee Cake on a plate.

More Coffee Cake Recipes

Gingersnap Toffee Coffee Cake

Gingersnap Toffee Coffee Cake- a tender coffee cake topped with a crushed gingersnap cookie and toffee bits streusel.
PREP: 20 mins
COOK: 45 mins
SERVINGS: 12

Ingredients

Streusel

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  • 3/4 cup toffee bits
  • 3/4 cup crushed gingersnap cookies

Coffee Cake Batter

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 1/4 cups sour cream
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • pinch of salt

Instructions

  • Combine the streusel. Mix together all ingredients in a medium bowl and set aside.
  • Preheat oven to 350 degrees and spray a 9×13-inch baking dish with baking spray with flour.
  • Use a stand mixer or electric hand-held mixer to cream butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes.
  • Mix in eggs one at a time and then mix in sour cream and vanilla.
  • In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  • Mix in flour mixture in 3 batches, beating just until incorporated.
  • Transfer batter to prepared baking dish.
    Sprinkle streusel on top.
  • Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.

Nutrition

Calories: 598kcal
Course: Breakfast
Cuisine: American
Keyword: Christmas, coffee cake

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