Description
This Apple Coffee Cake with Apple Cider Glaze is a moist, tender cake bursting with warm spices and fresh apples, topped with a crunchy cinnamon streusel and drizzled with a sweet and tangy apple cider glaze. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
Scale
For the Coffee Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups diced apples (peeled and cored)
For the Streusel Topping:
- 1/3 cup brown sugar, packed
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, softened
For the Apple Cider Glaze:
- 1 cup apple cider
- 1/2 cup powdered sugar
- Pinch of ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes using a mixer.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet batter, alternating with sour cream, beginning and ending with the dry ingredients. Mix just until combined to keep the cake tender.
- Fold in apples: Gently fold the diced apples into the batter to distribute them evenly without overmixing.
- Prepare the streusel topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the softened butter with a fork or pastry blender until the mixture resembles coarse crumbs.
- Assemble the cake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
- Bake: Bake the cake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
- Make the glaze: While the cake bakes, bring the apple cider to a boil in a small saucepan. Reduce heat and simmer until the cider is reduced to about half its volume, concentrating the flavor. Remove from heat and whisk in powdered sugar and a pinch of cinnamon until smooth.
- Glaze the cake: Once the cake has cooled slightly but is still warm, drizzle the apple cider glaze generously over the top. Allow the cake to cool completely to room temperature before serving for the best flavor and texture.
Notes
- Use tart apples like Granny Smith for a nice balance against the sweetness.
- Ensure to not overmix the batter after adding flour to keep the cake tender.
- The cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently before serving for a fresh-baked taste.
- For extra texture, sprinkle chopped nuts over the streusel topping.
