gingerbread coffee cake

Name: Gingerbread Coffee Cake
Prep time: 15 min
Cook time: 50 min
Yield: 8
Ingredients: 1 box(es) betty crocker gingerbread cake and cookie mix; 1/4 cup(s) hot water; 2 tablespoon(s) butter, melted; 1 teaspoon(s) grated ginger root..; 1 - 8 ounce(s) sour cream; 1 - egg; 1/3 cup(s) all purpose flour; 1/3 cup(s) sugar; 1/4 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cinnamon; 1/3 cup(s) butter,softened; 3/4 cup(s) crushed gingersnap cookies (about 12 cookies); 1/2 cup(s) chopped walnuts

(1 RATING)

100 Pinches 3 Photos

CJ *

Somewhere, PA

Updated on Oct 21, 2012

This is another coffee cake I found in "Best-ever fall baking" book...Betty Crocker

Rate

prep time 15 Min

cook time 50 Min

method ---

yield 8 serving(s)

Ingredients

1 box betty crocker gingerbread cake and cookie mix
1/4 cup hot water
2 tablespoons butter, melted
1 teaspoon grated ginger root..
1 - 8 ounces sour cream
1 - egg
1/3 cup 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

How To Make gingerbread coffee cake

Step 1

Heat oven to 350. Spray bottom only of 8-in square pan with cooking spray.

Step 2

In a medium bowl, beat cake and cookie mix, hot water and 2 tbsp butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour into pan.
Step 3

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 4

Bake 48-50 minutes or until toothpick inserted comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm; or cool completely.
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