If there ever was a perfect fall coffee cake recipe, it has to be this Apple Cider Coffee Cake with Apple Cider Glaze! Made with in-season apples, apple cider, cinnamon, nutmeg and topped with a buttery, cinnamon streusel. To intensify the sweet apple cider flavor, this incredibly moist cake is topped with a simple, but delicious apple cider glaze!
I love everything about fall, including baking with apples! This Apple Cider Coffee Cake with Apple Cider Glaze definitely takes the apple flavor up yet another notch with apple cider added to the cake and the glaze!
Not only is it made with over a cup of chopped apples, it’s also moistened with apple cider. The apple cider takes the place of the majority of the sour cream you’d find in other coffee cake recipes. It also adds a slight tang and additional sweetness. Once baked, this delicious coffee cake is very generously drizzled with a simple but delicious apple cider glaze!
For another heavenly apple recipe to try, definitely make my moist, delicious Apple Cinnamon Bread.
WHAT TYPE OF APPLES SHOULD I BAKE WITH?
My favorite apples to bake with are McIntosh, Granny Smith, and Honey Crisp. For this coffee cake, we only need around one apple. I prefer Granny Smith, but any type of apple will work.
WHAT MAKES THIS COFFEE CAKE SO GOOD?
We’ve already established the fact that this coffee cake is full of apple flavor. It’s also tender, soft, and super moist!
Most coffee cakes are made with yogurt or sour cream to give them moisture. This cake uses a quarter cup of sour cream and a half a cup of reduced apple cider. As I mentioned, the apple cider adds sweetness, apple flavor and moisture!
HOW AND WHY TO REDUCE APPLE CIDER?
I should start with the why- reducing apple cider intensifies the flavor and tartness of the cider. That said, if you are short on time or would prefer to skip this step, you definitely can. Instead of starting with a cup and reducing it to a half a cup, just use a half a cup of apple cider without reducing it.
Reducing apple cider is super simple. Just heat it on the stovetop until is reduces to about half. Let it cool to room temperature while you prepare the rest of the ingredients.
MAKING THE APPLE CIDER GLAZE
I love a simple powdered sugar icing such as this one! I typically use milk and vanilla to the powdered sugar, but couldn’t resist using apple cider instead. This recipe is as easy as stirring the four ingredients together.
On my list of recipes to try is this Apple Cider Pound Cake with Apple Cider Glaze from Buns in My Oven and this Cinnamon Apple Quick Bread with Apple Cider Glaze from New York Times Cooking. Both glaze recipes include butter and I can’t wait to try butter in mine!
ABOUT THE STREUSEL TOPPING
There are so many things I love about this coffee cake, the streusel topping definitely being one of them! The streusel adds more of that buttery, cinnamony flavor that’s found in the cake along with with a yummy crumbly texture!
WHAT’S IN THE STRESEUL TOPPING?
- Melted unsalted butter
- Brown sugar
- Granulated sugar
HOW TO MAKE THE STREUSEL TOPPING
- Whisk to combine the flour, brown sugar, granulated sugar and cinnamon.
- Stir in the melted butter.
- Place the streusel in the fridge while you prepare the batter.
- Before baking, take the streusel from the fridge and use a fork and/or your hands to break it up a bit. Try not to break it up too much other wise you’ll lose some of those bigger, more delicious pebble sized pieces. Sprinkle it evenly over the coffee cake.
There’s no better way to enjoy apple season than with this Apple Coffee Cake with Apple Cider Glaze! This coffee cake is packed with over a cup of chopped apples and warm fall spices, topped with a buttery cinnamony streusel and finished with a simple apple cider glaze! Best enjoyed with a steaming cup of coffee…while still wearing your pajamas!Print
Enjoy apple season with this Apple Coffee Cake with Apple Cider Glaze! This coffee cake is packed with over a cup of chopped apples, topped with a buttery cinnamony streusel and finished with a simple apple cider glaze! This delicious apple recipe is the perfect fall breakfast or perfect treat for anytime of the day or year!
FOR THE STREUSEL
- 3 1/2 tablespoons unsalted butter, melted
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
FOR THE COFFEE CAKE
- 11/4 cups apple cider, reduced to 1/2 cup, see instructions below
- 11/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger, pumpkin pie spice or allspice
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup brown sugar, light or dark
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt or sour cream
- 1 1/4 cups chopped apples, preferably Granny Smith
FOR THE APPLE CIDER GLAZE
- 1 tablespoon plus 1/2 teaspoon apple cider
- 1/4 teaspoon vanilla
- 3/4 cup powdered sugar, or more as needed for desired consistency
- pinch of salt
FOR THE CRUMBLE
- Combine the melted butter, flour, sugars, cinnamon, in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.
FOR THE COFFEE CAKE
- Preheat oven to 350 F. In a small pot, bring the apple cider to a boil over medium high heat. Reduce heat to medium and simmer until cider is reduced down to 1/2 cup. Set aside to cool before using. Butter and line an 8 inch pan with parchment paper leaving a two inch overhang on the sides. In a medium sized bowl, sift together the flour, baking powder, baking soda, salt and spices.
- In a large bowl or the bowl of an electric mixer, beat the butter and sugars, on medium speed until light and fluffy. Scrape down the sides of the bowl and add the vanilla followed by the egg. Add the apple cider followed by the sour cream. Stir in the flour until just combined and stir in the apples.
- Spoon the batter into pan. Use a spatula or an offset spatula to spread the mixture evenly in the pan. Tap sharply to reduce air bubbles. Sprinkle 1/2 cup chilled streusel over the cake batter. Sprinkle the streusel evenly over the top of the batter. Bake 25-32 minutes or until a toothpick comes out clean when inserted in the center. Cool in pan on a wire rack for at least 1 hour before adding the glaze and serving.
FOR THE APPLE CIDER GLAZE
- Whisk the powdered sugar, apple cider and pinch of salt together in a small bowl. Drizzle over the cooled cake.
Keywords: breakfast, fall, coffee cake, cake, apples, apple cider, apple cider glaze, icing, brunch