Description
This Apple Cider Coffee Cake is a moist, spiced cake bursting with the tartness of Granny Smith apples and the warm flavors of cinnamon, nutmeg, and ginger. It features a buttery streusel topping and a sweet apple cider glaze, making it the perfect autumn treat for breakfast or dessert.
Ingredients
Scale
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
- Prepare the Streusel: In a small bowl, combine melted butter, flour, brown sugar, granulated sugar, and cinnamon. Mix until crumbly, then chill in the fridge while preparing the cake batter.
- Reduce the Apple Cider: Preheat oven to 350°F (175°C). Pour the apple cider into a small pot and bring to a boil over medium-high heat. Reduce heat to medium and simmer until the cider is reduced to ½ cup. Remove from heat and let it cool.
- Prepare the Pan: Butter an 8-inch pan and line it with parchment paper, leaving a 2-inch overhang on the sides to lift the cake out easily.
- 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 electric mixer bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the sides.
- Add Wet Ingredients: Add vanilla extract, then the egg, mixing well after each addition. Stir in the cooled reduced apple cider, followed by the Greek yogurt or sour cream.
- Combine Batter: Gently fold in the dry ingredients until just combined. Then fold in the chopped apples evenly throughout the batter.
- Assemble and Bake: Spoon the batter into the prepared pan and spread it evenly using a spatula. Tap the pan sharply on the counter to eliminate air bubbles. Sprinkle ½ cup of the chilled streusel evenly over the batter. Bake for 25 to 32 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 1 hour.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon plus ½ teaspoon of apple cider, vanilla extract, and a pinch of salt until smooth. Adjust consistency with more powdered sugar if needed.
- Glaze the Cake and Serve: Drizzle the glaze over the cooled cake. Use the parchment overhang to lift the cake from the pan, slice, and serve.
Notes
- For best flavor, use tart Granny Smith apples to balance the sweetness.
- Ensure the reduced apple cider is completely cooled before adding it to the batter to avoid curdling.
- Line the pan with parchment paper for easy removal and clean edges.
- You can substitute pumpkin pie spice if you do not have ginger or allspice available.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: apple cider coffee cake, streusel coffee cake, fall dessert, spiced coffee cake, apple cake, homemade coffee cake
