Vanilla Gingerbread Swirl Coffee Cake

Streusel Crumb:
1 ¼ c. flour
¾ c. packed brown sugar
1 t. Valencia dried orange peel
1 t. ground ginger
¼ t. cinnamon
¼ t. salt
½ c. butter, melted
1 T. molasses
Zest from 1 orange
2 T. crystallized ginger, finely chopped

In a small bowl, whisk together butter and molasses. Mix dry ingredients in a medium
sized bowl. With a fork, stir melted butter mixture into the dry ingredients until it forms an
even crumb. Gently stir in orange zest. Reserve crystallized ginger for assembly. Set
1 ¾ c. flour
1 c. sugar
2 t. baking powder
¼ t. soda
¼ t. salt
3 eggs, lightly beaten
1 c. sour cream
1 t. bourbon vanilla
Sugar crystals ( optional )

In a medium sized bowl, whisk together dry ingredients. In a small bowl, whisk together
eggs, sour cream, and vanilla. Lightly stir egg mixture into dry ingredients until just

To Assemble:

Preheat oven to 350 degrees. Spray 10 inch spring-form pan with a nonstick cooking
spray and line sides with parchment paper, or dust with flour. Set aside. Spread about half
of the batter in the bottom of the pan. Sprinkle 2/3 c. crumb streusel evenly over the top.
Drop remaining batter in small spoonfuls over the top. Sprinkle with another 2/3 c. crumb
streusel evenly over the top. Swirl batter with a large knife in large circles, about 10 times.
Add crystallized ginger to remaining crumb streusel. Sprinkle batter with remaining crumb
streusel evenly, and sprinkle with sugar crystals. Bake for 45-50 minutes. Or until center,
when tested, comes out clean. Makes 8-10 servings.

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