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Gingerbread Coffee Cake

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By Betty Crocker Kitchens
Updated Oct 4, 2012
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Betty Crocker® gingerbread cookie mix makes these flavorful coffee cakes - a perfect addition to your bread basket.

Gingerbread Coffee Cake

  • Prep Time 20 min
  • Total 1 hr 40 min
  • Servings 12
  • Ingredients 13
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
  • Step 
    2
    In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
  • Step 
    3
    Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.

Nutrition

340 Calories
18g Total Fat
4g Protein
41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Total Fat
18g
0%
Saturated Fat
8g
0%
Sodium
350mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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