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| Foxy’s Snowy Ginger Coffee Cake By The Righteous Kitchen |
I wasn’t a fan of coffee cake until I tried, Fox In The Snow’s Bakery (Columbus Ohio) coffee cake. First thing I noticed, was the plush texture. I also appreciated that it wasn’t overly sweet. An unassuming cake, yet it drew me back for more. The next day, I was back at the bakery, buying more!
This recipe is in no way a dupe, of Fox In The Snow’s Coffee Cake. They inspired me to make my own. My coffee cake has a velvety texture. It features a buttery ginger streusel, and a bold ginger ribbon, in the middle of the cake. The flavors are balanced, and not too sweet. Foxy’s Snowy Ginger Coffee Cake is my favorite cake… for now!
FOXY’S SNOWY GINGER COFFEE CAKE
STREUSEL TOPPING:
1 1/3 Cups (180 grams) flour
1 1/2 Teaspoons Gingerbread Spice
1/3 Cup (75 grams) brown sugar
12 Tablespoons butter, chilled, chopped
1/4 Cup (30 grams) powdered sugar
COFFEE CAKE BATTER:
3 Cups (390 grams) flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup butter, cool
1 1/2 Cups (330 grams) sugar
3 Large eggs, room temperature
2 Large egg whites, room temperature
1 (8 ounce) container full fat sour cream, room temperature
1 Tablespoon clear vanilla extract
GINGERBREAD CAKE SWIRL:
2 Tablespoons Gingerbread Spice
2 Tablespoons flour
2 Tablespoons sugar
TO MAKE STREUSEL TOPPING:
Using the paddle attachment, and a stand mixer; beat flour, Gingerbread Spice, and brown sugar on low speed. Add butter, and continue on low speed, until flour has formed pea sized crumbs. Cold butter takes a few minutes to meld into the flour. Refrigerate until ready to use. Reserve powdered sugar for dusting top of coffee cake.
TO MAKE COFFEE CAKE BATTER:
Preheat oven to 325. Grease and line the bottom of an 9.5” X 3” springform cake pan with parchment paper. Place on a baking tray. Set aside. Using the paddle attachment, and a stand mixer; blend flour, baking powder, baking soda, and salt, on low speed. Continuing on low speed, add butter to flour mixture; mixing to a sandy texture. In a large mixing bowl, by hand; whisk sugar, eggs, sour cream, and vanilla, to combine. Spoon half of the wet mixture into flour mixture. Mix gently. Remove from mixer. Scrape sides and bottom of mixing bowl, with a rubber spatula. Spoon in remaining batter. Fold, gently. Spoon half of the cake batter, into prepared pan. Sprinkle with Gingerbread Cake Swirl mix, leaving a 1” border. Spoon remaining batter, over Gingerbread Cake Swirl mix. Bake in center rack of oven. At 1 hour baking time, tent coffee cake, so the streusel doesn’t brown too quickly. Remove aluminum tent at 1 hour and 45 minutes baking time. Total bake time is 2 hours and 15 minutes. To test for doneness: Cake tester will come out clean. Cake will slightly pull, from the inside of the pan. Top of cake will spring back, when poked with finger. The internal temperature should read between 200 - 209 degrees. Let cake cool, in pan, for 1 hour; for the texture of the cake to set. Dust, heavily, with powdered sugar. Makes 16 slices.
GINGERBREAD SPICE
INGREDIENTS:
3 Tablespoons cinnamon
2 Tablespoons ginger
1 Teaspoon allspice
1 Teaspoon cardamom
1 Teaspoon cloves
DIRECTIONS:
Whisk ingredients. Store in a spice jar, or shaker.
One slice of Foxy’s Snowy Ginger Coffee Cake contains 536 calories, 6.8 grams of protein, and 26.4 grams of total fat, with 16.1 grams being saturated fat. It provides 69.1 grams of total carbohydrates, 33.5 grams of sugars, and 218 milligrams of sodium, making it a rich and decadent holiday treat.
How Many Stars Would You Give It? ★★★★★
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