This delectable coffee cake marries the rich flavors of apple cider with fresh apples and is topped with a crispy, cinnamon streusel. The apple cider glaze adds an additional layer of sweetness, making this the perfect treat for autumn mornings or afternoon tea.
Ingredients:
For the Streusel:
- 3 1/2 tablespoons unsalted butter, melted
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
For the Coffee Cake:
- 1 1/4 cups apple cider (reduced to 1/2 cup, see instructions)
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger (or pumpkin pie spice or allspice)
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt (or sour cream)
- 1 1/4 cups chopped apples (preferably Granny Smith)
For the Apple Cider Glaze:
- 1 tablespoon plus 1/2 teaspoon apple cider
- 1/4 teaspoon vanilla
- 3/4 cup powdered sugar
- A pinch of salt
Instructions:
- Streusel: In a small bowl, combine melted butter, flour, sugars, and cinnamon. Mix well. Chill in the refrigerator while you prepare the batter.
- Apple Cider Reduction: Bring apple cider to a boil in a small pot over medium-high heat. Simmer on medium until it’s reduced to 1/2 cup. Set aside to cool.
- Coffee Cake: Preheat the oven to 350°F (175°C). Grease an 8-inch pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices.
- In a separate large bowl or mixer bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla and egg to the butter mixture, mixing well.
- Incorporate the cooled apple cider, followed by Greek yogurt or sour cream.
- Gently fold in the dry ingredients just until combined, then fold in the chopped apples.
- Spread the batter evenly in the prepared pan. Retrieve the chilled streusel and sprinkle it over the top of the batter.
- Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for at least 1 hour.
- Apple Cider Glaze: In a small bowl, whisk together powdered sugar, apple cider, vanilla, and a pinch of salt until smooth. Drizzle this glaze over the cooled coffee cake.
Slice, serve, and enjoy a delightful slice of autumn with your morning coffee or tea!
Tip: This coffee cake is best enjoyed on the day it’s made, but it can be stored in an airtight container at room temperature for up to two days. If you wish to store it longer, refrigerate it and warm slightly before serving.
