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  • Writer's pictureJessica Larit

Coffee Cake with Gingersnap Crumble!!

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!


-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

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