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Apple cider coffee cake
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Apple Cider Coffee Cake Recipe

A moist cinnamon-spiced coffee cake studded with apples, a crunchy streusel topping, and a tart apple cider glaze.
Course Breakfast, Brunch, Dessert, Side Dish
Cuisine American
Keyword apple cider, apple cider coffee cake, apple cider glaze, apples, baked goods, breakfast ideas, coffee cake, fall baking, fall desserts, fall recipes, snack, snacking cake
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 9 large slices
Calories 453kcal

Equipment

  • 1 8-inch x 8-inch square baking pan (a metal baking pan works best here)
  • 1 Stand Mixer (an electric hand mixer works, too)

Ingredients

Coffee Cake:

  • 32 fluid ounces apple cider 1 quart (4 cups)
  • 1/2 teaspoon diamond-crystal kosher salt (plus more for seasoning) use 1/4 teaspoon if using any other brand of salt
  • 188 grams all-purpose flour 1 1/2 cups
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 170 grams unsalted butter approximately 3/4 cup, room temperature
  • 50 grams granulated white sugar 1/4 cup
  • 53 grams dark brown sugar 1/4 cup
  • 1 large egg 57g, room temperature
  • 1 tablespoon vanilla extract
  • 60 grams full-fat sour cream 1/4 cup, chilled or at room temperature

Streusel:

  • 62 grams all-purpose flour 1/2 cup
  • 106 grams dark brown sugar 1/2 cup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon diamond-crystal kosher salt use 1/8 teaspoon if using any other brand of salt
  • 57 grams unsalted butter 1/4 cup, melted and then cooled slightly

Apples:

  • 1 cup peeled and sliced apples sliced into 1/2-inch pieces with 1/8-inch thickness
  • 1 teaspoon all-purpose flour
Makes: 8 x 8inch rectangle

Instructions

  • Set a rack in the bottom-third of the oven and preheat to 350 °F
    Spray an 8-inch by 8-inch square baking pan with cooking spray (or grease with butter), then line with parchment paper so that at least two of the sides leave an overhang (this will make the cake easier to remove). Set aside.

Reduce the apple cider

  • Add the apple cider to a medium sauce pot and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the liquid has reduced to 2 cups. Use a flexible heat-proof spatula to occasionally stir and scrape any residue from the sides.
    Note: Be careful when pouring the hot liquid into a measuring cup to check if it's reduced enough. I usually remove the pot from the stove and wait until it cools down slightly (about 30 seconds to a minute, or until the mixture is no longer spurting out bubbles) before carefully pouring it into the measuring cup.
    32 fluid ounces apple cider
  • Once the liquid has reduced, remove 1/2 cup from the pot. Cool until lukewarm, but not hot. Whisk in the sour cream and set aside.
    60 grams full-fat sour cream
  • Make the apple cider glaze: Meanwhile, continue simmering the rest of the apple cider until it reduces to about 1/4 cup and thickens enough to coat the back of a spoon, about 10 to 15 minutes. Season with a pinch of salt. Set aside to cool.
  • Make the streusel: Mix all streusel ingredients except butter. Pour in the melted butter and smush with your hands until the streusel feels moist throughout and small crumbs form. Chill in the fridge while you prepare the other ingredients.
    57 grams unsalted butter, 62 grams all-purpose flour, 106 grams dark brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon diamond-crystal kosher salt

Prep the apples

  • Mix 1 teaspoon flour and 1 tablespoon of the apple cider glaze in a small bowl. Toss to coat with the apples.
    If the glaze feels very thick and difficult to work with, you can reheat it in the microwave for about 10 seconds to loosen it up.
    1 cup peeled and sliced apples, 1 teaspoon all-purpose flour

Make the cake

  • Mix the dry ingredients: In a medium bowl, combine salt, flour, baking powder, baking soda, and cinnamon.
    1/2 teaspoon diamond-crystal kosher salt (plus more for seasoning), 188 grams all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon baking soda
  • Cream the butter and sugars: In the bowl of a stand mixer fixed with a paddle attachment, add butter and sugars. Mix on medium speed until light, fluffy, and doubled in size, about 4 to 5 minutes.
    170 grams unsalted butter, 50 grams granulated white sugar, 53 grams dark brown sugar
  • Reduce speed to low, then add egg and vanilla extract. Mix on medium speed for about 30 seconds to 1 minute until whipped and fluffy. The mixture will appear to curdle, but just keep mixing it, it should smooth out.
    1 large egg, 1 tablespoon vanilla extract
  • On low speed, alternate adding the dry ingredients and the apple cider/sour cream mixture until everything is just barely combined. Turn the mixer off, then use a spatula to stir in any remaining dry bits.
    60 grams full-fat sour cream

Layer the cake

  • There are two potential variations (both delicious!) that you can choose from with this cake.
    Defined layers: I recommend this first option if you want defined layers of cake, apple, and streusel. With this method, the only potential downside is that the streusel layer becomes slightly soggy/less crunchy after the first day. The benefit is that you can taste slightly more apple flavor.
    Method: Transfer the batter to the baking pan, and use an offset spatula to smooth the batter in an even layer. Evenly layer the apples all over the top. Finally, top the cake with the streusel in an even layer.
    Apples folded into batter: With the second option, instead of having a separate layer for the apples, you simply fold them into the batter.
    Method: Fold apples into the batter, then transfer batter to the baking pan. Use an offset spatula to smooth batter in an even layer. Finally, top the cake with the streusel in an even layer.
  • Bake in the oven for 30 to 35 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean (or with just a few crumbs). Remove from the heat.
  • Immediately drizzle 2 tablespoons of the glaze all over the top. Cool cake for 10 minutes, then carefully remove from the baking pan and transfer to a wire cooling rack. Cool completely before slicing and serving.
    Note: If the glaze feels very thick and difficult to work with, you can reheat it in the microwave for about 10 seconds to loosen it up.

Video

Notes

Streusel: You can control the size of the crumbs by smushing them together to make them bigger or breaking them apart to make them smaller.
Storage: Leftover coffee cake can be stored in an airtight container at room temperature for 1 to 2 days or up to 5 days in the fridge. If you're making the coffee cake ahead of time, I recommend drizzling the apple cider glaze right before serving to prevent it from getting soggy.
Clean-up: Similar to making caramel, reducing apple cider can sometimes cause sugary residue to stick to your pot. To prevent this from happening, make sure to stir frequently and scrape the sides down.
For any remaining residue, there are a couple of ways to clean the pot. The easiest way is to fill the emptied pot with water, then bring to a boil. The heat should melt the sugar, after which you can use a wooden spoon to scrape any bits from the sides and bottom of the pot. Once you've scraped everything possible, you can pour out the water and sugary bits, and use a sponge to scrub any remaining bits off.
If you're still having issues, this next solution has yet to fail for me. Fill your pot with water (make sure there's enough water to submerge any of the caked-on bits). Add 1/2-inch of hydrogen peroxide and a couple tablespoons of baking soda. Bring to a boil, then simmer for about 10 minutes. Let sit for 10 minutes until cool enough to handle, then scrub the pot with a sponge.

Nutrition

Calories: 453kcal | Carbohydrates: 59g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 347mg | Potassium: 200mg | Fiber: 2g | Sugar: 35g | Vitamin A: 708IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg