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
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
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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
2Tips from the Betty Crocker Kitchens
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