Friday, September 26, 2008
Apple-Ginger Streusel Coffee Cake
When I saw this recipe at the Fine Cooking Web site, I wondered how I could possibly have overlooked it when it was originally published. Then again, in November 1995, I was more concerned about month-old Claire than I was about any coffee cake that involved streusel and ginger. What can I say? I'm just glad that I noticed it now, nearly 13 years later.
All in all, it was mostly worth the wait. There is a lot of prep involved in this cake: streusel (including chopped walnuts) to be blended, an apple to be chopped, crystallized ginger to be minced. My only error with this cake was making it in the 12-cup Bundt pan, which I absent-mindedly grabbed instead of a 10-in. pan, as called for in the recipe. I would definitely have gotten more height from the cake in the smaller pan, and also might have gotten a bit more definition in the streusel weaving through the cake.