Gingerbread-Apple Streusel Coffee Cake

gingerbread-apple streusel coffee cake Side Dish
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. MORE+ LESS-

Brooke Lark
Updated November 1, 2011
Gold Medal Flour
Make with
Gold Medal Flour


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


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  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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