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-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 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 STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Mix brown sugar, flour, and cinnamon for topping in a bowl. Cut in cold butter. Stir in walnuts and apple.
• Combine flour, baking powder, and salt for cake in a bowl. Beat white sugar and butter together in a large bowl with an electric mixer until creamy. Add dry ingredients. Mix in milk, egg, and vanilla extract. Spread into the prepared pan and sprinkle streusel topping over top. Swirl a knife through both mixtures.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

GINGERED APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

APPLE SPICE COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.
• Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.
• Whisk baking powder and baking soda into the flour mixture.
• Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.
• Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.

GINGERBREAD COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping., Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan., Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

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.

APPLE GINGERBREAD SKILLET CAKE

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.