Apple Ginger Bundt Coffee Cake with Walnut Streusel
A moist bundt coffee cake layered with tender apple pieces and warming spices. The cake features both ground and crystallized ginger for complex flavor, while a cinnamon-walnut streusel creates delightful texture throughout. Perfect for breakfast gatherings or afternoon coffee, this cake develops even better flavor after a day. The combination of buttermilk and brown sugar keeps it exceptionally tender, while the bundt shape ensures even baking and elegant presentation when dusted with powdered sugar.
Ingredients
- ⅓ cup brown sugar
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 3 tablespoons flour
- ¼ cup butter
- ⅓ cup walnuts, finely chopped
- 2 ¼ cups flour
- ½ teaspoon ground ginger
- 1 pinch ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup crystallized ginger, finely choppedfresh grated ginger1 tablespoon fresh per 1/4 cup crystallizednone
less sweet, more heat
- 6 tablespoons butter, at room temperature
- ¾ cup dark brown sugar
- ½ cup sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 ¼ cups buttermilk
- 1 medium Granny Smith or Golden Delicious apple, peeled, cored and coarsely chopped
- powdered sugar, for dusting
Instructions
- 1
Heat the oven to 350°F and butter and flour a 10-cup bundt pan
- 2
Mix together brown sugar, ginger, cinnamon, flour, and butter with fingers to make large crumbs, then mix in walnuts and refrigerate
- 3
Whisk together flour, ground ginger, nutmeg, baking powder, baking soda, and salt in a large bowl
- 4
Stir crystallized ginger into flour mixture and set aside
- 5
Beat butter with electric mixer until light and fluffy
- 6
Gradually add sugars, beating until very light, then add vanilla and eggs one at a time
- 7
Alternately stir in flour mixture and buttermilk until just mixed, then gently stir in chopped apple
- 8
Pour half the batter into prepared pan and sprinkle with third of streusel
- 9
Pour in remaining batter and top with remaining streusel
- 10
Bake until top is firm and skewer inserted in center comes out clean, about 40 to 45 minutes
- 11
Cool for 15 minutes in pan, then invert onto serving platter
- 12
Dust with powdered sugar and serve slightly warm or at room temperature
Tips
Don't overmix the batter once you add the flour to keep the cake tender.
Make sure butter is truly at room temperature for proper creaming with the sugars.
Cool completely before removing from pan to prevent breaking.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead; flavor improves overnight. Wrap tightly after completely cooled.
Best served slightly warm or at room temperature, dusted with powdered sugar just before serving.
Common Mistakes
Don't overbake or the cake will be dry - test with a skewer at 40 minutes.
Wait for full 15-minute cooling time before inverting to prevent breaking.
Substitutions
less sweet, more heat
FAQ
Can I make this without a bundt pan?
Yes, use a 9x13 inch pan and bake for 35-40 minutes, checking for doneness with a toothpick.
What if I don't have crystallized ginger?
Substitute 1 tablespoon fresh grated ginger, but the cake will be less sweet and more intensely gingery.
How long does this cake keep?
Covered at room temperature for 3 days, or refrigerated for up to 1 week. Flavor actually improves after the first day.