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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.
Course
Breakfast
Cuisine
American
Keyword
Christmas, coffee cake
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Servings
12
Equipment
Stand Mixer
9x13-inch baking dish
Baking spray with flour
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 9x13-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:
598
kcal