Apple Ginger Streusel Coffee Cake
Kathryn Barczi
ingredients
For the Streusel- 1/3 packed cup brown sugar
- 3/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 3 TBSP all-purpose flour
- 1/4 cup unsalted butter
- 1/3 cup finely chopped walnuts
- 2 1/2 cups all-purpose flour
- Pinch ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup finely chopped crystallized ginger
- 6 TBSP 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
- Confectioner’s sugar for dusting
directions
- 1
Heat the oven to 350 degrees. Butter and flour a 10-cup bundt pan and set aside.
- 2
Sift together the four, ground ginger, nutmeg, baking powder, baking soda and salt into a large bowl. Stir in the 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 mixture and buttermilk, until the batter is just mixed. Don’t over-beat or your cake will be tough. Gently stir in the chopped apple.
- 3
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.
- 4
Bake until the top of the cake is firm (a skewer inserted in the center should come out clean), about 40-50 minutes. Cool for 15 minutes 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.
Source: Kathryn Barczi
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