Best Ginger Coffee Cake Recipe2021-02-13
- Yield: 1 cake
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(3.3 / 5)
5 People rated this recipe
This information is per serving.
Best ginger coffee cake recipe. Very easy and delicious ginger coffee cake baked in the oven. Use it as a dessert. Do you like coffee cake? If so, you may also like Spicy Apple Coffee Cake
Spicy Apple Coffee Cake Recipe
Makes 4-6 servings
Ingredients: 3 cups (750 ml) all-purpose flour, 3 teaspoons (15 ml) baking powder, dash salt, 1 cup (250 ml) granulated sugar, 6 tablespoons (90 ml) unsalted butter, or margarine, 1 large egg, beaten, 1/2 cup (125 ml) milk, 1 cup (250 ml) applesauce, 2/3 cup (160 ml) seedless white raisins, 2 teaspoons (10 ml) cinnamon, melted butter
Instructions: In a medium mixing bowl, combine all-purpose flour, baking powder, and salt with 3/4 cup (180 ml) of the sugar. Stir well. Rub in the butter with fingertips and mix to a soft dough with the beaten egg and milk.
Turn onto a floured board, knead lightly with well-floured hands, and cut in half. Line a greased 9-inch (21.5 cm) layer pan with half of the mixture, then spread with applesauce. Sprinkle with the white raisins, half the cinnamon, and the remaining sugar. Cover with remaining dough. Glaze with melted butter, then sprinkle with remaining ground cinnamon.
Preheat the oven to 350º F (175º C). Make a slit in the center for the steam to escape. Bake in preheated oven for 55 minutes.
Turn the oven off. Remove baked dessert and transfer to a wire rack. Allow cooling completely.
Best Ginger Coffee Cake Recipe
- 6 tablespoons unsalted butter
- 1/2 cup sugar
- 1 large egg, beaten
- 2 cups all-purpose flour, mixed with 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (250 ml) dry ginger ale
- 1/3 cup fresh chopped peach
- 1/3 cup chopped candied fruit
- For Topping:
- 6 tablespoons all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground ginger
In a small mixing bowl, combine the butter and sugar. Beat until creamy. Add beaten egg and then fold in combined flour and salt alternately with ginger ale. Stir in chopped peaches and candied fruit. Mix well.
Spoon the batter into 9-inch (21.5 cm) square pan, greased and lined with greased wax paper. In a medium mixing bowl, combine the topic ingredients. Mix to a crumbly consistency. Sprinkle over the batter.
Preheat the oven to 350 F (175 C). Bake in preheated oven for 1 hour.
Leave in the pan for a few minutes before turning back so the crumbly topping is uppermost. Serve warm.