This will get sweeter the longer it sets, like the second day after it’s made.
Streusel-Topped Ginger-Apple Coffee Cake ~
~ The Best of Fine Cooking ~
Make the streusel– In a bowl, blend 1/3 cup dark brown sugar,
3/4 teaspoon ground ginger, 1/4 teaspoon cinnamon,
3 tablespoons all-purpose flour,
and 1/4 cup of butter, first cut into cubes…
With fingertips or with a pastry blender, work the mixture until it resembles large breadcrumbs.
Mix in 1/3 cup finely chopped walnuts and refrigerate until ready to use.
Now make the cake– Position a rack in the center of the oven and preheat oven to 350 degrees. Butter and flour a 10-cup bundt cake pan and set aside.
Sift the flour, 2 1/4 cups all-purpose; with that, also sift 1/2 teaspoon ground ginger, a pinch of ground nutmeg, 1 teaspoon baking powder, 1 teaspoon baking soda,
and 1/2 teaspoon salt into a large bowl.
Finely chop 1/4 cup crystallized ginger.
Stir the crystallized ginger into the flour mixture and set aside.
With an electric mixer, beat 6 tablespoons unsalted butter, at room temperature,
until light and fluffy.
Gradually add 3/4 cup packed dark brown sugar and 1/2 cup granulated sugar…
Continue to beat until very light. Then add 2 teaspoons vanilla extract, and 3 eggs– one at a time, beating each one in well before adding the next.
Alternately stir in the sifted flour mixture and 1 1/4 cups buttermilk until the batter is just mixed. Don’t over mix.
Gently stir in 1 coarsely 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 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, 40-45 minutes.
Let cool in the pan on a rack for 15 minutes.
Invert the cake onto a serving platter, dust with confectioners’ sugar,
and serve slightly warm or at room temperature.
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