Apple Ginger Streusel 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 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.

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.

QUICK APPLE STREUSEL COFFEE CAKE

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.

GINGERBREAD-APPLE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
• In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
• In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

APPLE STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F
• Grease a 9-inch round cake pan.
• In a small bowl combine flour and baking powder.
• Beat eggs, milk and vanilla in another small bowl.
• In a large mixing bowl combine sugar and butter; beat with an electric mixer on medium speed until creamy.
• Alternately add flour mixture and egg mixture, beating well after each addition; end with flour mixture.
• Spread into prepared cake pan.
• Arrange apples on top, gently pressing into batter.
• Bake for 20 minutes.
• While the cake bakes, make the streusel topping by combining flour, powdered sugar and cinnamon in a small bowl.
• Cut in remaining 2 tablespoons butter until crumbly.
• To make the glaze: mix together powdered sugar and enough water to form a smooth consistency that is just thin enough to drizzle; set aside.
• When the cake is ready, sprinkle top with streusel topping.
• Bake for 15 to 18 more minutes, or until toothpick inserted near center comes out clean.
• Cool in pan on wire rack.
• Drizzle with powdered sugar glaze.

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.

STREUSEL APPLE COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
• To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts.
• In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
• Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
• Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.