Apple Ginger Coffee Cake Recipes

APPLE GINGER COFFEE CAKE

Steps:

• 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.

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLE-GINGER COFFEE CAKE

Steps:

• Heat the oven to 350F degrees.
• Butter a 9 x 13 glass baking dish; set aside.
• In a small bowl, make the streusel: combine the brown sugar, ginger, cinnamon, flour, and butter with your fingers until crumbly. Stir in the oats; set aside.
• In a medium bowl, sift together the flour, ground ginger, ground cinnamon, nutmeg, baking powder, baking soda, and salt.
• 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 and 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, taking care not to over mix. Gently stir in the chopped apple.
• Pour the batter into the prepared pan. Sprinkle with reserved streusel.
• Bake about 40 to 45 minutes or until the top of the cake is firm to the touch and a toothpick inserted into the middle of the cake comes out clean.
• Remove from oven and place cake of wire rack to cool.
• Serve slightly warm or at room temperature.

APPLE GINGER STREUSEL COFFEE CAKE

Steps:

• 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 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 the buttermilk, until he batter is just mixed. Don't overeat 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 in 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 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.