Gingersnap Toffee Coffee Cake
Gingersnap Toffee Coffee Cake- a tender coffee cake topped with a crushed gingersnap cookie and toffee bits streusel.
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 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: 598kcal