This high altitude recipe for coffee cake is studded with fresh apple and crystalized ginger. It’s oatmeal streusel topping makes for a unique and delicious cake to be enjoyed all throughout the day!
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 1/4 cup (1/2 stick) butter
- 1/2 cup rolled oats
- 2 1/4 cups all-purpose flour (I used 1 cup whole wheat pastry flour & 1 1/4 cups all-purpose flour)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- pinch fresh ground nutmeg
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons crystalized ginger
- 6 tablespoons butter, room temperature
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 eggs
- 1 1/4 cup buttermilk
- 1 granny smith apple, peeled, cored, & coarsely chopped
- 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.