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Gingerbread Coffee Cake with Ginger Cream recipe
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Gingerbread Coffee Cake with Ginger Cream

A wonderful addition to your holiday brunch.

Ingredients

  • For the cake:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup real butter softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup dark corn syrup
  • 1 cup Green Mountain Coffee in Gingerbread brewed and cooled to room temperature

For the Ginger Cream:

  • 1 cup cold heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon clear vanilla
  • 1 teaspoon ground ginger plus more for garnish

Instructions

  • Preheat oven to 350°F.
  • Spray a 9x9 baking dish with cooking spray.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, ginger and nutmeg. Set aside.
  • In the bowl of a stand mixer, beat together butter and sugar. Add eggs, and mix until light and fluffy.
  • Slowly mix in dark corn syrup and cooled / room temperature coffee.
  • Once blended, add the bowl of dry ingredients, mixing until well incorporated.
  • Pour batter into the prepared baking dish. Bake in a 350°F oven for 35-40 minutes, or until knife inserted into the center comes out clean.

For the Ginger Cream:

  • Mix whipping cream and sugar together on high until very soft peaks begin to form.
  • Gently fold in ground ginger.
  • Pour cream over sliced Gingerbread Coffee Cake. Garnish with an extra sprinkling of ground ginger.
  • Refrigerate cream when not in use.