INGREDIENTS

    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 golden delicious apples , cored and chopped coarse
  • confectioners’ sugar (for dusting)

DIRECTIONS

  1. Heat the oven to 350°F Butter and flour a 10-cup Bundt pan and set aside.
  2. 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.
  3. Mix in the walnuts and refrigerate until ready to use.
  4. 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.
  5. 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.
  6. Add the vanilla and then the eggs one at a time, beating each one in well before adding the next.
  7. Alternately stir in the flour mixture and the buttermilk, until he batter is just mixed. Don’t overeat or your cake will be tough.
  8. Gently stir in the chopped apple.
  9. Pour half the batter into the prepared pan. Sprinkle with a third of the streusel.
  10. Pour in the remaining batter and top with the remaining streusel. The streusel will sink in a little during baking to make a swirl.
  11. Bake until the top of the cake is firm (a skewer inserted in the center should come out clean), about 40 to 45 minutes.
  12. 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.