This delicious apple cider coffee cake is made with bits of apple and a cozy blend of fall spices. Topped with a simple apple cider glaze, this easy-to-make cake will fill your house with the aroma of apples and spices as it bakes.
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🍎A coffee cake for fall
I love a good slice of coffee cake with a hot tea! I've made another autumn version of coffee cake before -but with pumpkin! I decided to use pumpkin's rival, apples, this time, and this cake is soooo good!
This coffee cake has tons of apple taste from the apple cider and diced apples in the cake, and apple cider in the glaze. The buttery streusel adds the perfect amount of crunch to this light cake.
If you like apple desserts, try my French apple cake, apple pie lasagna, mini apple crisp cheesecakes or my apple pie cruffins!
🥘Ingredients
Ingredient notes
- Apple cider - Apple cider is different than apple cider vinegar. Don't get them mixed up!
- Unsalted butter - If you only have salted butter on hand, omit the extra salt in the crumb topping.
- Apples - I used McIntosh apples in this recipe. Use whichever apples you prefer.
- Sour cream - Plain yogurt can be substituted for sour cream.
🔪Instructions
Crumb Topping
To make the crumb topping, whisk flour, brown sugar, cinnamon, and salt together in a medium sized bowl.
Add butter and use a pastry cutter or forks to incorporate the butter into flour mixture. Mix until crumbs form and there are no dry pieces of flour mixture left. Set aside while you make the cake.
Apple Cider Coffee Cake
Next, make the cake. Whisk flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together in a medium bowl.
In a large bowl, combine granulated sugar, brown sugar, eggs, oil, and sour cream. Mix until everything is incorporated.
Add half the dry ingredients into the large bowl, and mix until almost combined. Next add ¼ cup + 2 teaspoons of apple cider and mix until combined. Add remaining dry ingredients and chopped apple. Mix everything until just combined.
Transfer batter to a 9" circle or square baking pan, that has been greased and the bottom lined with parchment paper. Scatter crumb topping evenly over the top of the cake batter. Bake for 43-48 minutes at 350°F (180°C), or until a toothpick comes out with a few moist crumbs on it. If crumb topping is browning too quickly, place a sheet of aluminum foil over top. Let cool for 15 minutes, then remove from pan to a wire rack to finish cooling.
Apple Cider Glaze
To make the glaze add powdered sugar and 1 teaspoon of apple cider to a small bowl, and mix until incorporated. Add more apple cider if it's too thick. The glaze should be pourable, but not too runny.
Pour glaze over top of cooled cake. I used a piping bag with the end cut off and piped lines. You can use a zip locked sandwich bag with the corner cut off instead of a piping bag. Or you can scoop the glaze up with a spoon and pour it on top of the cake.
For more step-by-step photos and instructions, see the web story for apple cider coffee cake!
✔️Expert tips
- Use whichever type of apple you prefer in this cake. I used McIntosh.
- Substitute sour cream for plain yogurt.
- Make sure all your refrigerated ingredients are at room temperature before beginning this recipe.
- Apple cider is usually found in the produce section of grocery stores. Some farms sell apple cider too.
💭FAQs
No, not in this recipe. The reason why we are adding apple cider, is for a bold apple taste. Apple Cider vinegar would not give us the same apple taste.
You can freeze the coffee cake after is has baked and cooled to room temperature. Do not add the frosting on it. Wrap well and freeze for up to 3 months. Let it come to room temperature overnight, and then add the frosting.
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📋 Recipe
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Apple Cider Coffee Cake
Equipment
- one 9" round or square baking pan
Ingredients
Crumb Topping
- ½ cup all purpose flour
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 tablespoons butter cold, sliced into chunks
Apple Cider Coffee Cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ½ teaspoon salt
- ⅔ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs room temperature
- ¼ cup vegetable oil
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
- ¼ cup apple cider +2 teaspoons, room temperature
- 1 cup apple peeled, cored, and chopped
Apple Cider Glaze
- ½ cup powdered sugar
- 1-2 teaspoons apple cider
Instructions
Crumb Topping
- In a medium sized bowl, whisk together flour, brown sugar, cinnamon, and salt.
- Add butter and use a pastry cutter or forks to incorporate the butter into flour mixture. Mix until crumbs form and there are no dry pieces of flour mixture left. Set aside while you make the cake.
Apple Cider Coffee Cake
- Preheat oven to 350°F (180°C). Line the bottom of a 9" round or square baking pan, and grease the sides.
- Whisk flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together in a medium bowl.
- In a large bowl, combine granulated sugar, brown sugar, eggs, oil, and sour cream. Mix until everything is incorporated.
- Add half the dry ingredients into the large bowl, and mix until almost combined. Add ¼ cup + 2 teaspoons of apple cider and mix until combined. Add remaining dry ingredients and chopped apple. Mix until just combined.
- Transfer batter to prepared baking pan. Scatter crumb topping evenly over the top of the cake batter. Bake for 43-48 minutes, or until a toothpick comes out with a few moist crumbs on it. If crumb topping is browning too quickly, place a sheet of aluminum foil over top.
- Let cool for 15 minutes, then remove from pan to a wire rack to finish cooling.
Apple Cider Glaze
- In a small bowl combine powdered sugar and 1 teaspoon of apple cider. Mix until incorporated. Add more apple cider if it's too thick. The glaze should be pourable, but not too runny.
- Pour glaze over top of cooled cake. I used a piping bag with the end cut off and piped lines. You can use a zip locked sandwich bag with the corner cut off instead of a piping bag. Or you can scoop the glaze up with a spoon and pour it on top of the cake.
- Store cake air tight at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Notes
- Use whichever type of apple you prefer in this cake. I used McIntosh.
- Substitute sour cream for plain yogurt.
- Make sure all your refrigerated ingredients are at room temperature before beginning this recipe.
- Apple cider is usually found in the produce section of grocery stores. Some farms sell apple cider too.
Did you try this recipe? Comment below to let me know ☺️