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Gingerbread Coffee Cake

Gingerbread Coffee Cake
  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 12
Betty Crocker® gingerbread cookie mix makes these flavorful coffee cakes - a perfect addition to your bread basket.
Updated October 4, 2012
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

  • For best results, work the softened butter into the streusel using your fingers to form large clumps.

Nutrition Facts

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