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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!
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 Platinum Yeast
- 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
Recipe by A Kitchen Addiction.

Review & Comments
Rebecca | •
I just made this recipe and it came really pretty and really good. Thanks for the inspiration and the recipe! I will post pictures shortly.