Apple Ginger Streusel Cake

Apple Ginger Streusel Cake | Kailley's Kitchen

I’ll take any excuse I can find to eat cake for breakfast.

Pancakes, muffins, waffles, coffee cake– these are the best parts of waking up. Screw the coffee, the birds chirping, the sun streaming through the windows, and EVEN the tantalizing aroma of bacon.

Yeah, I actually ♥ cake for breakfast that much.

Weirdly enough, I actually prefer cake in the morning to cake in the middle of the day, at night, or as an after-dinner treat. Unless I’m going full-tilt BFD (breakfast for dinner), in which case, bring on the breakfast-y cake items at night.

To fete the unparalleled edible manifestation of happiness that is cake for breakfast, I’ve devised a “Christmas Morning Coffee Cake” ya’ gotta’ make this season. If you make the spiced streusel ahead of time, the rest of the process will only take you about an hour (45-50 minutes of which is bake time, which, let’s be honest, equals present-opening time), and minimal effort. A little bit of apple and crystallized ginger filling, a little bit of pan greasing, a holy-friggin’-crap-ton of streusel, and there you go: a cake for breakfast worthy of Christmas morning.

*The base of this recipe is adapted from a recipe I recently came across on Tasting Table

Apple Ginger Streusel Cake, aka. “Christmas Morning Coffee Cake”

Apple Ginger Streusel Cake | Kailley's Kitchen

Apple Ginger Streusel Cake

Total Time: 1 hour, 15 minutes

Yield: 1 13"-9" streusel cake

Apple Ginger Streusel Cake


    For the streusel:
  • See recipe here
  • For the filling:
  • 2 medium Granny Smith apples, peeled, cored, & diced into small pieces
  • 3 Tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 2 Tablespoons finely chopped candied or crystallized ginger
  • For the Coffee Cake:
  • 1 Tablespoon softened unsalted butter, for greasing
  • 33/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 Tablespoon baking powder
  • 11/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
  • 1 cup buttermilk
  • 4 large eggs, beaten
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract


  1. Begin with the streusel (get recipe and directions here)
  2. Now move on to the filling: heat butter in medium skillet over medium heat until frothy
  3. Add diced apples, brown sugar, cinnamon, and salt to the skillet
  4. Stir occasionally, making sure apples are evenly coated, until sugar dissolves, about 5 minutes
  5. Reduce heat to medium-low and simmer for an additional 5 minutes
  6. Use a fine mesh strainer to strain out liquid so you're left with the apple chunks
  7. Place apples in a medium bowl, stir in crystallized ginger and set aside
  8. Now, the cake: preheat the oven to 350°F, grease a 13" x 9" baking pan with the softened butter and dust the pan with flour
  9. In a large medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda
  10. In a separate large mixing bowl, whisk together the buttermilk, eggs, sour cream, vanilla extract, and melted butter until smooth
  11. Pour dry ingredients into wet ingredients, stirring and folding with a rubber spatula or wooden spoon until fully incorporated
  12. Pour half the batter in the prepared baking pan and smooth it out to the edges with a spatula
  13. Sprinkle filling as evenly as possible over the first layer of batter
  14. Pour remaining batter on top, again making sure to smooth it out to the edge
  15. Generously sprinkle the spiced streusel topping evenly over the batter (I use the full recipe's worth of streusel!)
  16. Bake for 45-50 minutes on the center rack
  17. Remove and allow to cool slightly on a wire rack, about 10 minutes
  18. Slice and serve immediately


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