I always love a delicious and moist coffee cake! This coffee cake is topped with an AMAZING Gingersnap Crumble which in my opinion brings it to a new level! You can enjoy this cake for breakfast, teatime, or for dessert! I love to pair it with a hot cup of coffee!
Ingredients:
-2 cups all purpose flour
-2 teaspoon ground cinnamon
-1 teaspoon baking powder
-1 teaspoon baking soda
-4 teaspoons espresso instant coffee
-1/2 cup salted butter (softened)
-1 cup granulated sugar
-4 egg whites
-1 cup vanilla greek yogurt
Gingersnap Crumble:
-1/2 cup gingerbread cookies (crushed)
-1/2 cup & 1 tablespoon all purpose flour
-2 tablespoons sugar
-2 tablespoons dark brown sugar
-pinch of ground ginger
-1/4 cup salted butter (melted)
Next Step:
-Preheat oven to 350 F and line an 8x8 baking dish with parchment paper.
-In a small bowl combine the flour, cinnamon, baking powder, baking soda, and instant coffee. Whisk to combine and set aside.
-In another bowl add in the butter and sugar. Using a hand or stand mixer, mix until combine.
-Add in the egg whites and mix.
-Then add in the yogurt and mix.
-Pour in the flour mixture and mix until all combined.
-Pour the batter into the baking dish and set aside to make the crumble.
-In a small bowl add the crushed gingerbread cookies, the flour, sugars, ginger, and melted butter. Mix with your hand until a good crumble forms. (This could take a couple of minutes)
-Sprinkle the crumble all over the batter.
-Bake for 50 minutes. (For the last 7 minutes, I lightly cover with aluminum foil)
-Be sure to test your cake with a toothpick or knife to make sure it is cooked through.
-Let rest for 10 minutes.
-Serve and ENJOY!!!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet