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Home » Holiday Recipes » Maple Gingerbread Coffee Cake

Maple Gingerbread Coffee Cake

Published: Nov 28, 2017 · Modified: Feb 22, 2022 by Allison · 28 Comments

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Tender spiced Gingerbread Cake topped with a brown sugar pecan streusel and maple icing. The perfect coffee cake for breakfast or dessert. Holiday flavors in every bite!

Closeup of coffee cake with crumb topping

Is it just me or does it feel like a Maple Gingerbread Cake type of day?

This cake practically begs to be eaten next to a crackling fire with your hands wrapped around a mug of hot coffee. Holiday comfort food in its finest form.

Gingerbread cake on a plate with coffee in the background

Coffee cakes are the perfect holiday treat because they are so versatile. They can be served for breakfast or brunch, they make a great dessert, and you can set them on your kitchen counter for nibbling all throughout the day (like this Cranberry Cake).

This is a moist and tender gingerbread cake filled with molasses, brown sugar, maple syrup, ginger, cinnamon, and nutmeg. The crown jewel of this cake is a buttery brown sugar pecan crumble (swoon), and a generous drizzle of maple icing.

Prefer a different flavor? Try our Lemon Coffee Cake.

Drizzling icing on a crumb cake

More gingerbread recipes

  • Gingerbread Muffins
  • Gingerbread Smoothie
  • Ginger Molasses Bars (Hermit Bars)
  • Gingerbread Bars with White Chocolate Chips
  • Chewy Ginger Molasses Cookies

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Gingerbread crumb cake in a baking pan.

Recipe

Closeup of coffee cake with crumb topping

Maple Gingerbread Coffee Cake

Tender spiced Gingerbread Cake topped with a brown sugar pecan streusel and maple icing. The perfect coffee cake for breakfast or dessert. Holiday flavors in every bite!
5 from 17 votes
Print Pin SaveSaved!
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 1 hour hour
Servings: 12
Calories: 262kcal
Author: Allison – Celebrating Sweets

Ingredients

Cake:

  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ¼ cup brown sugar
  • 1 large egg
  • ⅓ cup unsulphured molasses
  • ⅓ cup pure maple syrup
  • ⅔ cup hot water

Topping:

  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅓ cup finely chopped pecans
  • 4 tablespoons unsalted butter, melted

Glaze:

  • ½ cup powdered sugar
  • 2 tablespoons pure maple syrup
  • ⅛ teaspoon maple extract, optional
  • Milk, half and half or cream

Instructions

Cake:

  • Preheat oven to 350°F Grease a 9×9 square baking pan.
  • Combine flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • Using a hand mixer or stand mixer, beat butter and brown sugar until well combined, about one minute. Add egg, molasses and syrup beat until combined (the mixture might look curdled, that’s OK).
  • Add the dry ingredients and beat until combined. Slowly add the hot water and beat until smooth. Transfer the batter into the prepared pan.

Topping:

  • Combine brown sugar, flour, cinnamon, ginger, and pecans. Add melted butter and stir until combined. Sprinkle over the top of the cake batter.
  • Bake cake for 30-40 minutes, until a toothpick inserted into the center, comes out clean. A glass pan will likely cook faster than a metal pan.
  • Once you remove the cake from the oven, prepare the glaze. Combine the powdered sugar, maple syrup and extract (if using). Stir with a fork or whisk until combined. Stir in a little milk or cream, until you reach drizzling consistency. Drizzle the glaze over the warm cake.

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 154mg | Potassium: 206mg | Sugar: 32g | Vitamin A: 310IU | Calcium: 53mg | Iron: 0.9mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

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Comments

  1. Katie H

    December 13, 2020 at 5:45 pm

    5 stars
    Made this today and it was really yummy without being too sweet–nice and moist too. Both my kids (6 and 2) asked for more 🙂

    Reply
    • Allison

      December 14, 2020 at 1:05 pm

      I’m glad you enjoyed the recipe. Thanks for taking the time to comment. 🙂

      Reply
    • Melisa

      April 07, 2021 at 7:08 pm

      5 stars
      This was delicious, and not too sweet, but I substituted oil for the butter to make it more moist.

      Reply
  2. claire

    December 26, 2022 at 8:49 am

    5 stars
    this was so delicious on christmas morning the whole family loved it!! i used plain greek yogurt instead of butter for the cake (not the topping) and it worked great!

    Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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