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Apple-Ginger Streusel Coffee Cake

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Serves 8

This addictive coffee cake looks pretty when prepared in a bundt pan, but a 9x13-inch pan also works.

For the streusel:
  • 1/3 packed cup brown sugar
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 3 Tbs. all-purpose flour
  • 1/4 cup unsalted butter
  • 1/3 cup finely chopped walnuts
For the cake:
  • 10-1/4 oz. (2-1/4 cups) all-purpose flour
  • 1/2 tsp. ground ginger
  • Pinch ground nutmeg
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup finely chopped crystallized ginger
  • 6 Tbs. unsalted butter, at room temperature
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup sugar
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 1-1/4 cups buttermilk
  • 1 medium Granny Smith or Golden Delicious apple, cored and chopped coarse
  • Confectioners' sugar for dusting

Heat the oven to 350°F. Butter and flour a 10-cup bundt pan and set aside.

For the streusel-Blend the brown sugar, ginger, cinnamon, flour, and butter with your fingers or a pastry blender until the mixture resembles large breadcrumbs. Mix in the walnuts and refrigerate until ready to use.

For the cake-Sift 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. Don't overbeat or your cake will be tough. 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. The streusel will sink a little during baking to make a swirl.

Bake until the top of the cake is firm (a skewer inserted in the center should come out clean), about 40 to 45 min. Cool for 15 min. in the pan on a wire rack. Invert the cake onto a serving platter, dust with confectioners' sugar, and serve slightly warm or at room temperature.

nutrition information (per serving):
Size : based on twelve servings; Calories (kcal): 360; Fat (g): fat g 13; Fat Calories (kcal): 122; Saturated Fat (g): sat fat g 7; Protein (g): protein g 6; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 55; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 805; Fiber (g): fiber g 1;

Photo: Mark Thomas

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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