Apple Cider Coffee Cake Recipe
This Apple Cider Coffee Cake is a moist and flavorful treat featuring a spiced cake infused with reduced apple cider, topped with a buttery cinnamon streusel and finished with a tangy apple cider glaze. Perfect for fall breakfasts, brunch, or dessert, it combines the sweet and tart flavors of apples and warm spices in every bite.
- Author: Luna
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
For the Streusel
- 3 ½ tablespoons unsalted butter, melted
- ½ cup flour
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
For the Coffee Cake
- 1 ¼ cups apple cider, reduced to ½ cup (see instructions below)
- 1 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger, pumpkin pie spice, or allspice
- 6 tablespoons unsalted butter, room temperature
- ¼ cup brown sugar, light or dark
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt or sour cream
- 1 ¼ cups chopped apples, preferably Granny Smith
For the 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
- Make the Streusel: Combine the melted butter, flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Mix until crumbly. Set aside in the fridge to chill while preparing the batter.
- Reduce the Apple Cider: Preheat the oven to 350°F (175°C). In a small pot over medium-high heat, bring the apple cider to a boil. Reduce heat to medium and simmer until it is reduced to ½ cup, about 10-15 minutes. Set aside to cool.
- Prepare the Pan: Butter and line an 8-inch round or square baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (or pumpkin pie spice/allspice). Set aside.
- Cream Butter and Sugars: In a large bowl or stand mixer, beat the room temperature butter with the brown and granulated sugars on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl.
- Add Wet Ingredients: Beat in the vanilla extract followed by the egg until fully incorporated. Then add the cooled reduced apple cider and Greek yogurt (or sour cream). Mix to combine.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Fold in the chopped apples gently.
- Assemble the Cake: Spoon the batter evenly into the prepared pan. Use a spatula or offset spatula to spread and smooth the top. Tap the pan sharply on the counter to release any air bubbles.
- Add Streusel: Sprinkle ½ cup of the chilled streusel evenly over the batter.
- Bake: Bake for 25-32 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan on a wire rack for at least 1 hour before glazing.
- Prepare the Apple Cider Glaze: In a small bowl, whisk together powdered sugar, apple cider, vanilla extract, and a pinch of salt until smooth. Adjust consistency by adding more powdered sugar if needed.
- Glaze and Serve: Drizzle the glaze evenly over the cooled coffee cake. Slice and serve.
Notes
- Use Granny Smith apples for the best balance of tartness and sweetness.
- Make sure the reduced apple cider is completely cooled before adding it to the batter to avoid curdling the yogurt or sour cream.
- You can prepare the streusel ahead of time and keep it refrigerated.
- For a dairy-free version, substitute butter with coconut oil and yogurt with a plant-based alternative.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- The glaze can be adjusted in consistency by adding more apple cider or powdered sugar as needed.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: apple cider coffee cake, streusel cake, fall recipe, apple cake, spiced coffee cake, homemade coffee cake