Eggnog Glazed Gingerbread Coffee Cake
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- Difficulty Level Beginner
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- For the cake:
- 1½ cups plus 1 cup all-purpose flour
- ⅓ cup sugar
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
- ½ tsp salt
- 2 tsp ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ cup milk
- ¼ cup water
- ¼ cup butter, melted and cooled
- 2 Tbsp molasses
- 1 egg, room temperature
- 1 tsp vanilla extract
- For the crumb topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup sugar
- 2 tsp cinnamon
- 1½ tsp ginger
- ½ tsp allspice
- ¼ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp salt
- ¼ cup butter, melted
- For the glaze:
- 1 cup confectioner’s sugar
- 2 Tbsp eggnog
- ⅛ tsp nutmeg
- Recipe courtesy of: Red Star Yeast
- Spray and flour a 10-inch springform pan. Set aside.
- In the bowl of a stand mixer, whisk together 1½ 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.
- Tip: It is important that your liquids are warm enough (but not too hot to touch!) to activate the yeast, especially if your house is on the cooler side.
Home Baking Association
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