Apple Cider Coffee Cake Recipe
This Apple Cider Coffee Cake is a moist and flavorful treat perfect for fall or any time you crave a cozy dessert. Featuring a tender cake infused with reduced apple cider and warm spices, complemented by a buttery cinnamon streusel topping and finished with a sweet apple cider glaze, it is a delightful combination of textures and tastes that pairs wonderfully with your morning coffee or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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)
- 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 thoroughly until crumbly. Place the streusel in the refrigerator to chill while you prepare the cake batter.
- Reduce the Apple Cider: Preheat your oven to 350°F (175°C). Pour 1 ¼ cups of apple cider into a small pot and bring it to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider is reduced to about ½ cup. Remove from heat and allow to cool completely before incorporating into the batter.
- Prepare the Cake Pan: Butter an 8-inch (20 cm) cake pan and line it with parchment paper, leaving about a 2-inch overhang on the sides to help lift the cake later.
- 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: Using a large bowl or the bowl of an electric mixer, beat the room temperature butter with the brown and granulated sugars at medium speed until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the vanilla extract and the egg to the butter and sugar mixture, blending well after each addition. Next, add the cooled reduced apple cider, then the Greek yogurt or sour cream, mixing gently to combine.
- Combine Batter: Gradually add the sifted dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing. Stir in the chopped apples carefully.
- Assemble Cake: Spoon the batter into the prepared pan, spreading it evenly with a spatula or offset spatula. Tap the pan sharply on the counter to remove any large air bubbles. Evenly sprinkle about ½ cup of the chilled streusel topping over the batter.
- Bake: Place the cake in the preheated oven and 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 cool completely in the pan on a wire rack, 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 consistency with more powdered sugar if necessary.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake. Lift the cake from the pan using the parchment paper edges, slice, and serve.
Notes
- Reducing the apple cider concentrates its flavor, ensuring it imparts a rich apple taste without adding too much liquid to the batter.
- Using Granny Smith apples adds a nice tartness and keeps the apples from browning quickly.
- Allow the cake to cool completely before adding the glaze to prevent it from melting and running off the cake.
- For a dairy-free version, substitute butter with a plant-based alternative and use coconut yogurt instead of Greek yogurt or sour cream.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- The streusel topping can be prepared a day ahead and refrigerated to save time.
Keywords: apple cider coffee cake, streusel coffee cake, apple spice cake, fall dessert, cinnamon apple cake
Find it online: https://servedbynora.com/apple-cider-coffee-cake-recipe/
