Prep 15 mins
Cook 45 mins
This is for DH. Hooray for fall.
For the Streusel
- 1⁄3 cup packed brown sugar
- 3⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 1⁄4 cup unsalted butter
- 1⁄3 cup finely chopped walnuts
For the Cake
- 2 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon ground ginger
- 1 pinch ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup crystallized ginger, finely chopped
- 6 tablespoons unsalted butter, at room temperature
- 3⁄4 cup packed dark brown sugar
- 1⁄2 cup sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1⁄4 cups buttermilk
- 1 medium granny smith apples or 1 medium 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 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.
First, I have to say that I needed to make this more diabetic friendly so I used all Splenda (brown and white) and made the "buttermilk" withe skim milk and lemon juice. And to suite our tastes I used a 1/2 tsp of both ginger and cinnamon in the struesel as well as a bit less candied ginger in the cake. That said, it came out wonderfully scrumptious and with a great texture. Ginger and apple, what a perfect Fall flavor combo. :D