Gingersnap Toffee Coffee Cake- a tender coffee cake topped with a crushed gingersnap cookie and toffee bits streusel. This is one of the most delicious cofee cakes and it is perfect for the holidays.

Coffee Cake Batter

The coffee cake batter is wonderfully moist and light. It has a full 1 1/2 cups of sour cream in it. I love coffee cake made with sour cream. It helps keep a coffee cake moist. There’s nothing worse than a dry coffee cake. It also gives the coffee cake a dry, tender crumb.

The batter also has some cornstarch in it which helps create a tender and slightly crumbly texture.

Gingersnap Toffee Streusel

The brown sugar streusel begins as a typical streusel with brown sugar, flour, butter, and cinnamon. But it also has crushed gingersnap cookies and toffee bits which add so much additional flavor to the coffee cake. Plus the crushed cookies add just a little crunch to contrast the tender texture of the cake underneath.
You can add a simple glaze of powdered sugar and milk to give the coffee cake a little something extra, but it doesn’t need it.

Gingersnap Toffee Coffee Cake Recipe Tips

This is a no-nut recipe, but you can add 1/2 cup of chopped pecans or walnuts to the streusel.

To keep the coffee cake from drying out, be sure not to overbake it. Because of the streusel on top, it can be hard to tell when the cake portion is fully cooked. Insert a toothpick into the center to check. It should come out clean.

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