Apple Cider Coffee Cake

A slice of coffee cake on a white plate. The rest of the cake is in the background on a white cake plate.

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.

Course Breakfast, Dessert

Cuisine North American

Prep Time 20

Cook Time 48

Servings servings

Calories 192kcal

Author Nina

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

US Customary - Metric

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.

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