Description
Savor the flavors of fall with this moist and flavorful Apple Cider Coffee Cake topped with a buttery cinnamon streusel and a sweet apple cider glaze. Packed with fresh chopped apples and warm spices, this American classic coffee cake is perfect for breakfast, brunch, or a cozy afternoon treat. The combination of apple cider-infused batter, tender crumb, and sweet glaze makes it an irresistible seasonal delight.
Ingredients
For the Streusel
- 3 ½ tablespoons unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
For the 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 light or dark brown sugar
- 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
For the Apple Cider Glaze
- 1 tablespoon plus ½ teaspoon apple cider
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar, plus more as needed for desired consistency
- 1 pinch of salt
Instructions
- Prepare the Streusel: In a small bowl, combine the melted butter, flour, brown sugar, granulated sugar, and cinnamon. Mix well until crumbly. Place the streusel mixture in the fridge to chill while preparing the cake batter.
- Reduce the Apple Cider: Preheat the oven to 350°F (175°C). Pour 1 ¼ cups of apple cider into a small pot and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about ½ cup, which concentrates the flavor. Remove from heat and let cool.
- Prepare the Pan: Butter an 8-inch cake pan and line it with parchment paper leaving a 2-inch overhang on two opposite sides for easy cake 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.
- Cream Butter and Sugars: In a large bowl or using an electric mixer, beat the room temperature butter with the brown sugar and granulated sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add Wet Ingredients: Add vanilla extract to the creamed butter mixture followed by the egg and beat until combined. Then mix in the cooled apple cider reduction and Greek yogurt or sour cream until just incorporated.
- Combine Batter: Gradually stir in the sifted dry ingredients until just combined. Gently fold in the chopped apples, being careful not to overmix.
- Assemble Cake: Spoon the batter into the prepared pan and spread evenly using a spatula or offset spatula. Tap the pan sharply on the counter to release any air bubbles. Evenly sprinkle about ½ cup of the chilled streusel over the top of the batter.
- Bake: Bake in the preheated oven for 25-32 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and 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 the powdered sugar, apple cider, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more powdered sugar if necessary.
- Glaze the Cake: Drizzle the apple cider glaze over the cooled cake just before serving. Use the parchment overhang to lift the cake from the pan for easy slicing and serving.
Notes
- Reducing the apple cider intensifies its flavor, making the cake more aromatic and moist.
- For the best texture, use tart apples like Granny Smith.
- Ensure the butter is at room temperature for easiest mixing.
- Chilling the streusel helps it hold its crumbly texture on top of the batter.
- The cake must cool completely before glazing to prevent the glaze from melting off.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.