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Eggnog Glazed Gingerbread Coffee Cake

This easy Eggnog Glazed Gingerbread Coffee Cake has a light texture with the warm spices of gingerbread, a hearty crumb topping, and a sweet eggnog drizzle! You'll want to add this coffee cake to your next holiday brunch menu!
Eggnog Glazed Gingerbread Coffee Cake
Yield 10 servings

Ingredients

Batter/Dough

  • 2 1/2 cups all-purpose flour, divided
  • 1/3 cup granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons package
  • 1/2 teaspoon table salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup unsalted butter (melted and cooled)
  • 2 tablespoons molasses
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract

Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon table salt
  • 1/4 cup unsalted butter (melted)

Glaze

  • 1 cup confectioner’s sugar
  • 2 tablespoon eggnog
  • 1/8 teaspoon nutmeg

Instructions

  • Spray and flour a 10-inch springform pan. Set aside.
  • In the bowl of a stand mixer, whisk together 1 1/2 cups flour, sugar, yeast, salt, ginger, cinnamon, nutmeg, and cloves.
  • In a small saucepan over low heat (or in the microwave), combine milk, water, butter, and molasses until temperature reaches 120-130°F.
  • Slowly beat in wet ingredients to dry ingredients until just combined. Increase speed to medium, and beat for 3 minutes. Beat in remaining 1 cup flour, egg, and vanilla extract until combined.
  • Gently spread/press batter into prepared pan. Cover with plastic wrap or towel and allow to rise in a warm place until puffed and almost doubled in size, about 45 minutes.
  • Preheat oven to 375°F during last 15 minutes of rise time.
  • Prepare topping: Stir together flour, brown sugar, sugar, cinnamon, ginger, allspice, nutmeg, cloves, and salt. Stir in melted butter until mixture resembles coarse crumbs.
  • Gently sprinkle crumb topping over risen batter. Place in preheated oven and bake for 15-20 minutes or until toothpick inserted in the center comes out mostly clean or internal temperature reaches 195-200°F. Do not over-bake.
  • Remove from oven and allow to cool completely.
  • Make the glaze: Stir together confectioner's sugar, eggnog, and nutmeg until smooth. Drizzle over cooled coffee cake. Allow glaze to harden and serve.

Notes