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Gingerbread-Apple Streusel Coffee Cake

Gingerbread-Apple Streusel Coffee Cake
  • Prep 10 min
  • Total 50 min
  • Servings 9
Cozy up to the flavors of fall thanks to this super easy recipe that marries fresh apples with gingerbread cake and cookie mix.
By Brooke Lark
Updated November 1, 2011
Make With
Make With
Gold Medal Flour


  • 1 box Betty Crocker™ gingerbread cake and cookie mix
  • 1 1/4 cups lukewarm water
  • 1 egg
  • 2 apples, peeled, diced
  • 2 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt


  • 1
    Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
  • 2
    In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
  • 3
    In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
  • 4
    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

  • Garnish Ideas—Top your coffee cake with a dollop of whipped cream, slices of oranges or fresh raspberries, and a sprig of mint for a beautiful, holiday touch.
  • Side Dish—Pair your cake with scrambled eggs, fresh citrus slices and a steaming mug of coffee for a truly filling breakfast.

No nutrition information available for this recipe
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