Ginger Birch Coffee Cake

Gingerbread or Ginger-birch?

It may be a play on baking terms but all kidding aside, any gingerbread recipe from cookies to muffins to loaves is ideally suited to Amber Birch Syrup. When it comes to molasses which is a staple ingredient in gingerbread, Birch Syrup can be used as a substitute. Birch is not as bitter as molasses so it makes for a very smooth, rich flavor that pairs perfectly with ginger. Where molasses tends to compete with ginger, Birch Syrup enhances and compliments it. 

Adjustments to any gingerbread recipes are easy. Substitute the molasses with half the amount of Birch Syrup. Birch packs a lot of flavor so you don't need as much and it is also sweeter than molasses, so you don't want to add too much sweetness to an already favorite recipe. 

These cake loaves make great gifts for friends and family during the holidays and may be baked and frozen several months beforehand. Wrapped in festive parchment paper and adorned with a bow, these loaves are sure to impress.


 Ginger-birch Coffee Cake

Gluten Friendly Modifications

To make gluten friendly, substitute all purpose wheat flour with Bob's Red Mill 1:1 Gluten Free Baking Flour, no adjustments necessary. Also, add a little extra air by increasing the baking powder to 2 tsp. The presence of apple sauce in this recipe is ideally suited to gluten free flour as it gives the cake extra moistness.

Preheat: 350 F

Serves: 10

Prep Time: 20 min

Prep Notes:

Grease one 9 x 5 " loaf pan and line with parchment paper

Alternatively you can use two 8 x 4 " loaf pans




3 cups All-purpose Flour (or Bob's Red Mill GF Baking Flour)
2 tsp Ground Ginger
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
1 tsp Baking Soda
½ tsp Salt
½ tsp Baking Powder (Gluten free brand if needed)
1 Egg
6 Tbsp Amber Birch Syrup
1 cup Applesauce
½ cup Milk
⅓ cup Brown Sugar
8 TBSP Unsalted Butter, softened

In a large mixing bowl combine all-purpose flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder. Set aside.

In the bowl of your stand mixer place egg, Amber Birch Syrup, applesauce, milk, and brown sugar; mix until well combined.

Slowly incorporate flour mixture into the wet mixture until just combined.

Mix in 8 tablespoons of softened butter; combine well.

Pour batter into prepared loaf pan.

Bake for 40 to 45 minutes at 350° until the top is golden brown and if you insert a toothpick in the center it comes out clean.

Allow gingerbread coffee cake to cool completely.


Icing Ingredients:

1 cup Powdered Sugar
½ tsp Ground Ginger
¼ tsp Ground Nutmeg
2 TBSP Milk OR 2 tsp Amber Birch Syrup + 2 tsp Milk

To make the Icing:

Place powdered sugar, nutmeg, and ginger in a small bowl.

Slowly incorporate milk (and birch syrup if applic), a teaspoon or two at a time until the consistency is fluid but not overly runny.

Pour over the top of the gingerbread coffee cake, and allow it to set.

Slice, serve, and enjoy!

Enjoy with coffee, tea or a nice port!



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