Ingredients

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

Instructions

Step 1: Prepare the streusel by combining melted butter, flour, brown sugar, granulated sugar, and cinnamon in a bowl. Mix well and place it in the fridge to chill while you make the batter.

Step 2: Preheat the oven to 350°F (175°C). Pour the apple cider into a small pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider has reduced to ½ cup. Set aside to cool.

Step 3: Butter and line an 8-inch baking pan with parchment paper, leaving a two-inch overhang on the sides for easy removal.

Step 4: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (or chosen spice).

Step 5: In a large bowl or stand mixer, beat the room temperature butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.

Step 6: Add the vanilla extract and egg to the butter-sugar mixture, beating until combined.

Step 7: Stir in the cooled reduced apple cider followed by the Greek yogurt or sour cream until just combined.

Step 8: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped apples.

Step 9: Spoon the batter into the prepared pan and use a spatula to spread it evenly. Tap the pan sharply on the counter to release air bubbles.

Step 10: Sprinkle half a cup of the chilled streusel evenly over the top of the batter.

Step 11: Bake for 25–32 minutes, or until a toothpick inserted in the center comes out clean.

Step 12: Allow the cake to cool in the pan on a wire rack for at least one hour before glazing.

Step 13: To make the glaze, whisk powdered sugar, apple cider, vanilla extract, and a pinch of salt together in a small bowl. Drizzle over the cooled cake before serving.

Tips & Variations

Use Granny Smith apples for a nice tart contrast, or try Honeycrisp for a sweeter flavor.

To reduce apple cider faster, maintain a gentle simmer to avoid burning.

For extra texture, add chopped nuts like walnuts or pecans to the streusel topping.

This cake tastes even better the next day, allowing flavors to meld.

FAQs

Can I use regular milk instead of Greek yogurt or sour cream?

Greek yogurt or sour cream adds moisture and slight tang that milk can’t replicate. You can substitute milk, but the texture might be less rich and moist.

How do I properly reduce apple cider?

Bring the apple cider to a boil, then lower the heat to a simmer. Let it cook uncovered, stirring occasionally, until the volume reduces from 1 ¼ cups to ½ cup. This concentrates the flavor without burning.