Target recipes

new twists on classic favorites.

gingerbread coffee cake

Recipe details:

gingerbread coffee cake

what you need

  • 1 stick unsalted butter, softened, plus more for pan
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1/4 cup strong brewed coffee, cooled
  • 1 cup sugar
  • 3 large eggs
  • 2 cups crumbled Market Pantry Gingersnap Cookies

here's how

  1. Heat oven to 350°F. Butter a 9x9-inch cake pan, line with foil, and butter again.
  2. In a bowl, whisk flour, baking soda, baking powder and salt. In another bowl, whisk sour cream and coffee.
  3. Using an electric mixer, beat butter and sugar on medium speed until pale and fluffy. Beat in eggs, one at a time, until incorporated. Reduce speed to low and add flour mixture in thirds, alternating with coffee mixture, and scraping bowl occasionally. Pour into prepared pan and sprinkle cookies on top.
  4. Bake until a toothpick inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.