Introduction

This Apple Cider Coffee Cake is a delightful treat that combines warm autumn spices with the bright flavor of crisp apples. Topped with a buttery streusel and finished with a tangy apple cider glaze, it’s perfect for breakfast or an afternoon snack.

A close-up of a crumbly piece of cake with a crumb topping, drizzled with a white glaze that contrasts with the light brown of the cake layers. The cake has two layers: the bottom layer is a soft, light brown interior with visible texture and spots of yellow, while the top layer is a thicker, crumbly brown topping. A silver fork has broken a small piece from the cake, resting on the white plate to the side of the larger piece. Two white plates are stacked underneath the cake, all set on a white marbled surface. In the background, there is a blurred glass of milk. Photo taken with an iphone --ar 4:5 --v 7

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
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
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 small bowl. Mix well and set aside in the fridge to chill while you prepare the batter.
Step 2: Preheat the oven to 350°F (175°C). In a small pot, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to ½ cup. Set aside to cool.
Step 3: Butter and line an 8-inch 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 pumpkin pie spice or allspice.
Step 5: In a large bowl or stand mixer, beat the butter and both sugars on medium speed until light and fluffy. Scrape down the sides, then add the vanilla and egg, mixing well after each addition.
Step 6: Add the reduced apple cider followed by the Greek yogurt or sour cream. Mix until combined.
Step 7: Gradually stir in the flour mixture until just combined. Fold in the chopped apples.
Step 8: Spoon the batter into the prepared pan and spread evenly with a spatula. Tap the pan sharply on the counter to release air bubbles.
Step 9: Sprinkle ½ cup of the chilled streusel evenly over the top of the batter.
Step 10: Bake for 25–32 minutes or until a toothpick inserted in the center comes out clean.
Step 11: Cool the cake in the pan on a wire rack for at least 1 hour before glazing.
Step 12: To make the glaze, whisk together powdered sugar, apple cider, vanilla, and a pinch of salt until smooth. Drizzle over the cooled cake before serving.

Tips & Variations

Use tart apples like Granny Smith for a bright contrast to the sweet cake.
For a dairy-free version, substitute coconut yogurt for the Greek yogurt or sour cream.
Make extra streusel to sprinkle on top for added crunch.
Adjust spice amounts to suit your taste or use pumpkin pie spice for a warmer flavor.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices gently in the microwave for 15-20 seconds. The glaze is best applied fresh, but the cake remains flavorful without it for storage.

How to Serve

The image shows a close-up of four square pieces of coffee cake on white parchment paper inside a metal tray, set on a white marbled surface. Each cake piece has two main layers: a light brown base with a soft, moist texture and a thick top layer full of a crumbly streusel topping in a golden-brown shade. The crumb layer is uneven and chunky, with a light glaze of white icing drizzled in thin, irregular lines across the top. The front piece has a visible crumbly edge with a slightly darker brown crust, and the texture looks soft inside with some crumb pieces fallen around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the apple cider reduction ahead of time?

Yes, you can reduce the apple cider a day in advance and store it covered in the refrigerator. Bring it to room temperature before adding to the batter.

Can I use a different type of apple?

Absolutely! While tart apples like Granny Smith provide a nice balance, sweeter apples like Fuji or Honeycrisp also work well, just expect a milder tartness.