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1
Heat the oven to 350u00b0F Butter and flour a 10-cup Bundt pan and set aside.
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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.
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3
Mix in the walnuts and refrigerate until ready to use.
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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.
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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.
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6
Add the vanilla and then the eggs one at a time, beating each one in well before adding the next.
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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.
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8
Gently stir in the chopped apple.
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9
Pour half the batter into the prepared pan. Sprinkle with a third of the streusel.
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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.
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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.
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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.
