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Breakfast: Gingerbread Coffee Cake

Source of Recipe

Family Circle


List of Ingredients

1 cup water
1 cup molasses
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup butter -- softened
2 eggs beaten
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

TOPPING:
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup chopped walnuts
3 tablespoons butter

GLAZE
1 cup confectioners' sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla


Recipe

Heat oven to 350ºF. Grease 13 x 9 x 2-inch baking pan. Bring water and molasses to boiling in saucepan. Stir in baking soda. Let cool. Beat sugar, butter and eggs in bowl. In second bowl, mix flour, baking powder, cinnamon, ginger and cloves. Beat flour mixture alternately with molasses mixture, half at a time, into butter until well mixed. Pour into prepared pan.

Topping: Stir together flour, sugar, cinnamon, ginger and walnuts in small bowl. Cut in butter with pastry blender or two knives held like scissors until the mixture is coarsely crumbed. Sprinkle evenly over gingerbread. Bake in 350ºF oven for 40 minutes or until lightly browned. Glaze: Whisk together sugar, milk and vanilla in small bowl until thin enough to drip from spoon. If needed, add more milk for proper consistency. Using a fork or spoon, drizzle glaze over top of cake. Cut into squares. Makes: 12 servings.