Description
This Apple Cider Coffee Cake is a moist, spiced treat featuring a tender crumb, chopped apples, and a sweet cinnamon streusel topping. Finished with a tangy apple cider glaze, it’s perfect for breakfast, brunch, or dessert during the fall season or whenever you crave warm, autumnal flavors.
Ingredients
Scale
Streusel
- 3 ½ tablespoons unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Coffee Cake
- 1 ¼ cups apple cider, reduced to ½ cup (see instructions below)
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger or pumpkin pie spice or allspice
- 6 tablespoons unsalted butter, room temperature
- ¼ cup brown sugar (light or dark)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt or sour cream
- 1 ¼ cups chopped apples, preferably Granny Smith
Apple Cider Glaze
- 1 tablespoon plus ½ teaspoon apple cider
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar, or more as needed for desired consistency
- 1 pinch of salt
Instructions
- Prepare the Streusel: In a small bowl, combine the melted unsalted butter, flour, brown sugar, granulated sugar, and cinnamon. Mix well until crumbly. Place the streusel mixture in the refrigerator to chill while you prepare the batter.
- Reduce the Apple Cider: Preheat your oven to 350°F (175°C). Pour 1 ¼ cups of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider reduces to about ½ cup. This concentrates the flavor. Remove from heat and let cool.
- Prepare the Pan and Dry Ingredients: Butter and line an 8-inch round or square baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy cake removal. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger or pumpkin pie spice.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, beat the softened butter with the brown and granulated sugars on medium speed until the mixture becomes light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients: Add the vanilla extract followed by the egg to the creamed butter and sugar mixture and mix until combined. Then stir in the cooled reduced apple cider, followed by the Greek yogurt or sour cream. Mix gently until incorporated.
- Combine with Dry Ingredients and Apples: Gradually add the sifted dry ingredients to the wet ingredients, mixing gently just until combined—avoid overmixing. Fold in the chopped apples evenly throughout the batter.
- Assemble and Bake: Spoon the batter into the prepared pan, spreading it evenly with a spatula or offset spatula. Tap the pan sharply on the counter a few times to release air bubbles. Remove the chilled streusel from the fridge and sprinkle ½ cup evenly on top of the batter. Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack for at least 1 hour before glazing to ensure the glaze does not melt into the cake.
- Prepare the Apple Cider Glaze: In a small bowl, whisk together the powdered sugar, 1 tablespoon plus ½ teaspoon apple cider, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more powdered sugar if too thin or more cider if too thick.
- Glaze and Serve: Drizzle the glaze evenly over the cooled cake. Cut into slices and serve. Enjoy with a cup of coffee or tea!
Notes
- Reducing the apple cider intensifies the flavor and prevents excess liquid in the batter.
- Use tart apples like Granny Smith for a nice balance against the sweet cake.
- Make sure the butter is at room temperature for proper creaming with the sugars.
- Do not overmix batter to keep the cake tender.
- Let the cake cool fully before glazing to avoid melting the glaze.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently in the microwave for a warm treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: apple cider coffee cake, apple streusel cake, fall dessert, autumn baking, spiced coffee cake, apple cinnamon cake
