Gingerbread Coffee Cake

Gingerbread Coffee Cake

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

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
For best results, work the softened butter into the streusel using your fingers to form large clumps.

Nutrition Information:

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