Apple Cider Coffee Cake with Streusel and Glaze Recipe
This Apple Cider Coffee Cake is a moist, tender cake infused with warm apple pie spices and fresh grated apples, topped with a buttery cinnamon crumb streusel and finished with a smooth apple cider glaze. Perfect for a cozy breakfast or an afternoon treat, this cake boasts a delightful balance of sweetness and spice, enhanced by the rich flavors of apple cider and vanilla bean paste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon apple pie spice
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- ⅓ cup whole milk
- ¼ cup apple cider
- 2 cups grated apple (about 2 medium apples)
Streusel Topping
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- Pinch of salt
- ¼ cup unsalted butter, melted
- ¾ cup all-purpose flour
Apple Cider Glaze
- 1 heaping cup powdered sugar
- 1 ½ teaspoons vanilla bean paste
- ¼ cup apple cider (plus more if needed)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick baking spray containing flour to prevent sticking, then place the pan on a baking sheet for stability and to catch any drips during baking.
- Mix Dry Ingredients: In a small bowl, whisk together 2 cups flour, baking powder, salt, and apple pie spice until evenly combined. Set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and 1 cup sugar together for about 5 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, followed by the vanilla bean paste for fragrant depth.
- Combine Wet and Dry Ingredients: Add half of the dry ingredient mixture to the batter and beat until just combined. Then, beat in the milk and apple cider. Add the remaining dry ingredients and mix until just incorporated, being careful not to overmix.
- Fold in Apples: Using a spatula, gently fold in the grated apples, ensuring they are evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared springform pan and spread it out evenly.
- Make the Streusel Topping: In a medium bowl, whisk together brown sugar, sugar, cinnamon, and salt. Add the melted butter and whisk until the sugar begins to dissolve, about 1-2 minutes. Stir in the flour with a wooden spoon until the mixture is crumbly and sand-like.
- Add Streusel to Batter: Sprinkle the prepared streusel evenly over the top of the batter in the pan.
- Bake the Cake: Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for 15 to 20 minutes before removing the sides of the springform pan.
- Prepare the Apple Cider Glaze: In a bowl, whisk together powdered sugar, vanilla bean paste, and apple cider until smooth. Adjust the consistency by adding more apple cider (1 teaspoon at a time) if too thick, or more powdered sugar if too thin.
- Glaze the Cake: Drizzle the glaze over the cooled cake evenly. Allow the glaze to set as the cake cools completely before serving.
Notes
- For best results, use fresh, crisp apples such as Granny Smith or Honeycrisp for grating.
- Make sure the butter for the batter is softened but not melted to achieve a fluffy texture.
- If you do not have vanilla bean paste, pure vanilla extract can be substituted.
- The cake is best served at room temperature and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- The apple cider glaze can be adjusted for thickness to suit your preferred drizzle consistency.
- Use nonstick baking spray with flour to ensure the cake releases easily from the springform pan.
