This cinnamon-and-ginger-spiced coffee cake can be made with a variety of apples. Tart Granny Smiths hold their shape well when baked or cooked. A sweeter apple, such as a Honeycrisp, Fuji or Gala works beautifully too – or use a mix.


  • 1/4 cup firmly packed dark brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup all-purpose flour
  • 1/3 cup pecan pieces, toasted


  • Softened butter, for the baking pan
  • 3 cups all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 3 apples, peeled, cored, and cut into 1/2-inch pieces
  1. For the streusel, combine the brown sugar butter, flour and pecans in a small bowl; set aside.
  2. Preheat the oven to 350 degrees. For the cake, butter the bottom and sides of a 9×13-inch baking pan. Whisk the flour, ginger, cinnamon, baking powder, and salt in a medium mixing bowl.
  3. Combine the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating well after each addition.
  4. Stir together the milk and vanilla in a small bowl. Alternatively add the milk mixture and the flour mixture to the butter mixture in three additions, mixing well after each addition. Stir in the apples.
  5. Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Spread the remaining batter over the streusel. Sprinkle the remaining streusel over the top.
  6. Bake for 30 minutes or until a cake tester or skewer inserted in the middle comes out clean. Cool on a wire rack for 30 minutes before cutting. To store, cool the cake completely. Cover with aluminum foil and store at room temperature up to 2 days.