Beat the softened butter and granulated sugar with a mixer until light and fluffy, about 4 minutes. Beat in the eggs, molasses, and vanilla.
In a separate bowl, whisk the flour with the gingerbread spice, baking powder, baking soda and salt; beat into the butter mixture in batches, alternating with the sour cream.
Pour into a buttered 9-inch springform pan.
For the topping, mix the flour with the dark brown sugar, gingerbread spice and a pinch of salt; work in the cubed cold butter.
Sprinkle over the batter.
Bake at 350 degrees F until golden brown, 45-50 minutes to 1 hour. Cool.
Recipe by The Amiable Cooks at https://theamiablecooks.com/gingerbread-coffee-cake/