adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gingerbread Coffee Cake
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 40 minutes
Delicious gingerbread coffee cakes made easy with Betty Crocker® mix - a must-have for your table.
Ingredients:
  • 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix
  • 1/4 cup hot water
  • 2 tablespoons butter, melted
  • 1 teaspoon grated gingerroot
  • 1 container (8 oz) sour cream
  • 1 egg
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup butter, softened
  • 3/4 cup crushed gingersnap cookies (about 12 cookies)
  • 1/2 cup chopped walnuts
Instructions:
  • Preheat the oven to 350°F and grease the bottom of an 8-inch square pan. In a medium bowl, use an electric mixer on medium speed to combine the cake and cookie mix, hot water, and 2 tablespoons of butter until well blended. Then add gingerroot, sour cream, and egg, and blend until smooth. Transfer the batter into the pan.
  • Combine flour, sugar, ginger, and cinnamon in a medium bowl. Add softened butter and use your fingers to create clumps. Mix in crushed cookies and walnuts before sprinkling over the batter.
  • Bake for 48 to 50 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan on a rack for 30 minutes. Enjoy warm or completely cooled.

Similar Recipes