This addictive coffee cake looks pretty when prepared in a bundt pan, but a 9×13-inch pan also works.
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For years I have been making an Apple Bundt cake from the Epicurious website but this one is WAY BETTER! This is my new go to Fall apple cake recipe. The candied ginger and streusel is sublime!!!
This recipe is outstanding. It is incredibly moist and delicious. The crystallized ginger is the key to that extra punch of flavor so, yes, it needs to be included. You can read my full review at: http://www.takingonmagazines.com/2011/08/streusel-topped-ginger-apple-coffee.html
I found crystalized ginger at the grocery for 9 bucks in the spice aisle. I thought I would make it without. Don't. It is flat. Fine. Buttery, great texture, nice base recipe, but no zing. I would also add more cinn./nutmeg. It is just sort of like a not spicey enough coffe buttery bundt cake without the crystalized ginger. I also used fuji instead of granny smith and I have a notion that would have smartened things up a bit, too. It says to beat the butter till light- but with only 6Tbs butter, once some of it spreads around the bowl and in my blender, there isn't really much to make light and fluffy.
This is a recipe that I turn to again and again. Everyone loves it. It also freezes real well!
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