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Gingerbread Coffee Cake

Betty Crocker® gingerbread cookie mix makes these flavorful coffee cakes - a perfect addition to your bread basket.

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  • Prep Time 20 min
  • Total Time 1 hr 40 min
  • Servings 12

Ingredients

1
box Betty Crocker™ gingerbread cake and cookie mix
1/4
cup hot water
2
tablespoons butter, melted
1
teaspoon grated gingerroot
1
container (8 oz) sour cream
1
egg
1/3
cup Gold Medal™ all-purpose flour
1/3
cup sugar
1/4
teaspoon ground ginger
1/4
teaspoon ground cinnamon
1/3
cup butter, softened
3/4
cup crushed gingersnap cookies (about 12 cookies)
1/2
cup chopped walnuts

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
  • 2 In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
  • 3 Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
8g,
8%
),
Sodium
350mg
350%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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