Sourdough Gingerbread Coffee Cake

This sourdough gingerbread coffee cake combines fluffy sourdough coffee cake with warm gingerbread spice. Drizzled with a decadent maple glaze, this same day sourdough recipe is perfect for a holiday crowd, Christmas morning breakfast, or festive weekend brunch.

There’s no chilling and no long fermentation time required. From bowl to table in an hour!

My sourdough gingerbread coffee cake is rich and buttery, not spongey like traditional coffee cake can be. The gingerbread cake is fluffy and flavorful without being overpowering. The spiced sugar filling and topping are the perfect compliment of warmth and sweetness for your holiday table.

If you like this recipe, check out my sourdough gingerbread coffee cake muffins — the muffin version of this recipe. They’re perfect for gifting to friends or neighbors!

Looking for more sourdough holiday baking recipes? My popular sourdough cinnamon roll focaccia is ideal for a special Christmas morning breakfast. My classic sourdough discard coffee cake, popular sourdough coffee cake muffins, or easy sourdough discard banana bread add variety to any holiday brunch spread. And my fudgy sourdough chocolate cookies are the perfect addition to any holiday cookie platter.

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Sourdough Gingerbread Coffee Cake Recipe

Sourdough Gingerbread Coffee Cake

Hello Honeycomb

This sourdough gingerbread coffee cake is fluffy, buttery, and warmly spiced. It combines classic coffee cake and spiced gingerbread into a same day holiday sourdough treat.

4.80 from 5 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 15

Calories 470 kcal

Ingredients

  

Sourdough Gingerbread Cake Batter

• ½ cup salted butter 1 stick, softened
• 1½ cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole milk
• ⅔ cup sourdough discard or active starter
• ¾ cup molasses do not use blackstrap molasses, use light or dark molasses
• 1½ teaspoon ground cinnamon
• 1½ teaspoon ground ginger
• ½ teaspoon ground cloves
• 4 teaspoons baking powder
• 3 cups all-purpose flour

Spiced Sugar Filling & Topping

• 1½ cup brown sugar
• 5 Tablespoons all-purpose flour
• 4 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 6 Tablespoons butter melted

Maple Glaze

• ½ cup powdered sugar
• 2 Tablespoons pure maple syrup
• ½ Tablespoon milk or cream

Instructions

 

Spiced Sugar Filling & Topping

• Stir the brown sugar, flour, cinnamon, and ground ginger together in a bowl. Add the melted butter and mix to combine. Set aside while you make the batter.

Sourdough Gingerbread Cake Batter

• Preheat your oven to 375℉ (190℃). Grease or line a 9×13 baking pan with parchment paper and set aside.
• In a large mixing bowl cream together sugar and softened butter. Add vanilla extract, eggs, sourdough discard (or active starter), and molasses. Mix to combine. Add the milk and mix. Scrape down the sides of the bowl with a spatula as needed.
• Add the cinnamon, ginger, cloves, and baking powder. Mix to combine well. Add the flour ½ cup at a time and mix.
• Pour half of the gingerbread cake batter into the bottom of the prepared baking pan. Layer half of the spiced sugar filling all over the pan and pour the remaining batter on top. Crumble the remaining spiced sugar mixture on top.
• Bake for 40-45 minutes at 375℉ (190℃) until the top is browned and a toothpick inserted into the middle comes out clean. Allow to cool in the pan before adding glaze and slicing.

Maple Glaze

• When the sourdough gingerbread coffee cake has cooled, make the glaze by mixing up powdered sugar, maple syrup, and milk (or cream). Drizzle over cooled cake and enjoy!

Notes

• Do not use blackstrap molasses for this recipe or your coffee cake will be bitter. Use light or dark molasses for baking. Grandma’s Original Unsulphered Molasses is a good brand to use.
• Make sure you generously grease your baking pan or line it with parchment paper. This recipe has a lot of sugar that can caramelize and stick to the pan.
• Watch the coffee cake carefully as it nears the end of baking so the edges don’t burn. Use a toothpick inserted into the center to check doneness. If it needs a few more minutes, only extend baking time 3-4 minutes at a time. 

I love an easy make-ahead dessert or breakfast during the holidays. There are so many parties, gatherings, and meals to bake for and it can get overwhelming. A dessert like this sourdough gingerbread coffee cake can be a simple go-to crowd pleaser!

It’s easy to make ahead of time and cover overnight. I can just pull in out the next day and add the maple glaze and ta-da! A beautiful, stress-free dish that’s reminiscent of grandma’s holiday table.

One of my favorite things about my sourdough coffee cake recipes is that they are LARGE batch. Many coffee cake recipes are in 8×8″ pans but not this recipe. This recipe makes a large 9×13″ pan that feeds a crowd. The pieces are thick and can be paired alongside other breakfast foods or stand alone as an after-dinner or party dessert.

Why you’ll love this recipe

• It is so easy. Seriously, you can get bakery-level sourdough coffee cake from bowl to table in an hour in just a few easy steps. There’s no bulk fermentation time and no chilling of the batter required.
• It’s festive. Gingerbread is such a festive, nostalgic flavor that comes around once a year during the holiday season. This recipe combines tried and true favorites into a special, nostalgic treat!
• It’s perfect for a crowd. Whether it’s a holiday breakfast, office Christmas party, or special festive weekend treat, this sourdough gingerbread coffee cake recipe feeds a crowd. Other coffee cake recipes only make 8×8 pans. But this recipe creates a thick, fluffy 9×13 pan filled to the brim and perfect for a family-style sourdough breakfast or dessert. 
• It’s an easy holiday sourdough recipe. It can be made ahead for a special holiday breakfast or as a cozy after dinner dessert. It takes the stress out of holiday baking!

Important Ingredients

Sourdough gingerbread coffee cake uses mostly pantry staples. But take note for:

• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. 
• Molasses – You must use light or dark molasses for this recipe. DO NOT USE blackstrap molasses or your muffins will taste bitter or burnt. I personally prefer the flavor of a lighter molasses. Grandma’s Original Unsulphured Molasses is a good option.
• Whole milk – Using whole milk creates a rich cake base for these muffins. You can also add some cream or half and half to milk to create a creamier 1 cup of milk if you don’t have whole milk on hand. 
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

A full ingredient list with exact amounts can be found in the recipe card above.

How to Make Sourdough Gingerbread Coffee Cake

Preheat your oven to 375℉ (190℃). Grease or line a 9×13 baking pan with parchment paper and set aside.

Step 1: Stir the brown sugar, flour, cinnamon, and ground ginger together in a bowl. Add the melted butter and mix to combine. Set aside while you make the batter.

Step 2: In a large mixing bowl cream together sugar and softened butter. Add vanilla extract, eggs, sourdough discard (or active starter), and molasses. Mix to combine. Add the milk and mix. Scrape down the sides of the bowl with a spatula as needed.

Step 3: Add the cinnamon, ginger, cloves, and baking powder. Mix to combine well. Add the flour ½ cup at a time and mix.

Step 4: Pour half of the gingerbread cake batter into the bottom of the prepared baking pan. Layer half of the spiced sugar filling all over the pan and pour the remaining batter on top. Crumble the remaining spiced sugar mixture on top. You want nice, even layering of the batter and topping.

Step 5: Bake for 40-45 minutes at 375℉ (190℃) until the top is browned and a toothpick inserted into the middle comes out clean. Allow to cool in the pan before adding the glaze and slicing.

Step 6: When the sourdough gingerbread coffee cake has cooled, make the glaze by mixing up powdered sugar, maple syrup, and milk (or cream). Drizzle over cooled cake and enjoy!

How to Make Ahead

Making treats or dishes ahead of time can save a lot of stress during the busy holiday season. To make sourdough gingerbread coffee cake ahead of time, simply follow the recipe for the coffee cake and spiced filling. Bake according to the instructions.

But do not add the glaze right away. Allow the gingerbread coffee cake to cool completely and cover with plastic wrap overnight. Then before serving or transporting the coffee cake, mix up the glaze and drizzle it over the cake. Allow the glaze to cool and harden before slicing and serving.

How to Serve

Sourdough gingerbread coffee cake is best served with a cup of coffee or warm cup of tea. A glass of milk is also the perfect compliment to a warm spiced slice of holiday magic! That’s one of our favorite ways to enjoy this holiday sourdough dessert.

How to Store

Cover the pan tightly with plastic wrap or store in an airtight container for up to 3 days.

How to Gift

Gifting sourdough gingerbread coffee cake to neighbors, your child’s teacher at school, or to coworkers is simple and easy. Simply tuck your sourdough gingerbread muffins into an adorable bakery box. They’re easy to use and make any baked goods look professional. 

I love tying up treat boxes with twine and this festive holiday twine is the perfect match. Top it off with a customizable gift tag and it’s perfect for any occasion!

Frequently Asked Questions

This sourdough gingerbread coffee cake is a crowd pleaser! It combines classic coffee cake and gingerbread with a sourdough twist. This recipe is a great way to use up any extra sourdough discard or an overflowing sourdough starter jar.

I hope this recipe brings warmth and nostalgia to your holiday table this season. It’s a recipe everyone will love and I hope you enjoy it as much as we do!

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