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Eggnog Glazed Gingerbread Coffee Cake

Name: Eggnog Glazed Gingerbread Coffee Cake
Ingredients: 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; 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); 1 cup confectioner’s sugar; 2 tablespoon eggnog; 1/8 teaspoon nutmeg

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

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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.

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