Full Recipe
Author
Adapted From Taunton's Fine Cooking Dec. 95/ Jan. 96 No. 12 | 2004-02-20
Description
A moist apple-ginger coffee cake with a walnut streusel topping and a swirl of streusel through the center. It can be baked in a bundt pan or a 9x13-inch pan and is best served slightly warm or at room temperature.
