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Apple Cider Coffee Cake

Apple Cider Coffee Cake: The Best Indulgent Fall Delight

Delight in this Apple Cider Coffee Cake, a perfect indulgence for fall with rich flavors and a delicious glaze.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 1 hour
Total Time 2 hours 2 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 379 kcal

Equipment

  • 8-inch pan
  • mixing bowl
  • electric mixer

Ingredients
  

FOR THE STREUSEL

  • 3.5 tablespoons unsalted butter melted
  • 0.5 cup flour
  • 0.25 cup brown sugar
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon cinnamon

FOR THE COFFEE CAKE

  • 1.25 cups apple cider reduced to ½ cup
  • 1.5 cups flour
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ginger pumpkin pie spice or allspice
  • 6 tablespoons unsalted butter room temperature
  • 0.25 cup brown sugar light or dark
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.25 cup Greek yogurt or sour cream
  • 1.25 cups chopped apples preferably Granny Smith

FOR THE APPLE CIDER GLAZE

  • 1.5 tablespoons apple cider
  • 0.25 teaspoon vanilla
  • 0.75 cups powdered sugar or more as needed for desired consistency
  • 1 pinch salt

Instructions
 

FOR THE CRUMBLE

  • Combine the melted butter, flour, sugars, and cinnamon in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE COFFEE CAKE

  • Preheat oven to 350 F. In a small pot, bring the apple cider to a boil over medium high heat. Reduce heat to medium and simmer until cider is reduced down to ½ cup. Set aside to cool before using. Butter and line an 8-inch pan with parchment paper leaving a two-inch overhang on the sides.
  • In a medium sized bowl, sift together the flour, baking powder, baking soda, salt, and spices.
  • In a large bowl or the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy. Scrape down the sides of the bowl and add the vanilla followed by the egg. Add the apple cider followed by the sour cream. Stir in the flour until just combined and stir in the apples.
  • Spoon the batter into the pan. Use a spatula or an offset spatula to spread the mixture evenly in the pan. Tap sharply to reduce air bubbles. Sprinkle ½ cup chilled streusel over the cake batter. Sprinkle the streusel evenly over the top of the batter.
  • Bake 25-32 minutes or until a toothpick comes out clean when inserted in the center. Cool in the pan on a wire rack for at least 1 hour before adding the glaze and serving.

FOR THE APPLE CIDER GLAZE

  • Whisk the powdered sugar, apple cider, and pinch of salt together in a small bowl. Drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 379kcalCarbohydrates: 63gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 50mgSodium: 258mgPotassium: 121mgFiber: 1gSugar: 40gVitamin A: 407IUVitamin C: 1mgCalcium: 61mgIron: 2mg
Keyword apple cake, Apple Cider Coffee Cake, autumn baking, coffee cake, fall dessert, indulgent cake
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