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Gingerbread Coffee Cake

Gingerbread coffee cake bakes up soft and warmly spiced beneath a crunchy oat topping. Bake it in a 9x13-inch dish and look for a set center with a few moist crumbs on the toothpick.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • nonstick cooking spray as needed; for the baking dish
For the oat topping
  • 1 cup oats old-fashioned rolled
  • 0.33 cup brown sugar packed, light
  • 5 tbsp unsalted butter melted
For the cake
  • 2.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp fine salt
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil neutral
  • 2 eggs large
  • 0.5 cup molasses unsulphured; not blackstrap
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
Make the oat topping
  1. Stir the oats and brown sugar together in a medium bowl.
  2. Stir in the melted butter until the mixture forms clumps.
Make the cake
  1. Whisk the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together in a medium bowl.
  2. In a large bowl, whisk the granulated sugar, oil, eggs, molasses, buttermilk, and vanilla until smooth.
  3. Fold the flour mixture into the wet mixture just until no dry streaks remain.
  4. Spread the batter evenly in the prepared dish.
  5. Scatter the oat topping over the batter.
  6. Bake for 35 to 42 minutes, until the center is set and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cake in the dish for 20 minutes before cutting and serving.

Notes

For a tender cake, fold the flour mixture in only until no dry streaks remain. Store covered in the refrigerator for up to 5 days; freezer: yes, for up to 2 months. A dairy-free buttermilk and plant-based butter swap can work if needed.