Apple Ginger Coffee Cake
A fabulous apple streusel coffee cake chock full of autumn spices. Adapted from Fine Cooking.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Brunch, Breakfast, Dessert
- Method: Baking
- Cuisine: American
For the streusel:
- 1/3 cup brown sugar
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 3 tablespoons flour
- 1/4 cup butter
- 1/3 cup finely chopped walnuts
For the cake:
- 2–1/4 cups flour
- 1/2 teaspoon ground ginger
- Pinch ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup finely chopped crystallized ginger
- 6 tablespoons butter, at room temperature
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1–1/4 cups buttermilk
- 1 medium Granny Smith or Golden Delicious apple, peeled, cored and coarsely chopped
- Powdered sugar for dusting
- Heat the oven to 350°F. Butter and flour a 10-cup bundt pan and set aside.
- For the streusel, mix together the brown sugar, ginger, cinnamon, flour, and butter with your fingers to make large crumbs. Mix in the walnuts and refrigerate until ready to use.
- To make the cake, whisk together the flour, ground ginger, nutmeg, baking powder, baking soda, and salt into a large bowl. Stir in the crystallized ginger and set aside. In a large mixing bowl, beat the butter with an electric mixer until light and fluffy.
- Gradually add the sugars, continuing to beat until very light. Add the vanilla and then the eggs one at a time, beating each one in well before adding the next. Alternately stir in the flour and the buttermilk, until the batter is just mixed. Do not over mix. Gently stir in the chopped apple.
- Pour half the batter into the prepared pan. Sprinkle with a third of the streusel. Pour in the remaining batter and top with the remaining streusel.
- Bake until the top of the cake is firm (a skewer inserted in the center should come out clean), about 40 to 45 minutes. Cool for 15 minutes in the pan, then invert the cake onto a serving platter, dust with powdered sugar, and serve slightly warm or at room temperature.