This fall-inspired Apple Cider Coffee Cake is baked with bits of apple and topped with a simple apple cider glaze. Cozy up with a slice of this easy apple coffee cake anytime of day or night.
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We tend to end up with a bottle of apple cider in the refrigerator at this time of year so I thought I’d share this easy little baking project with you all. This cozy Apple Cider Coffee Cake is just the thing for a lazy Sunday morning or a holiday brunch buffet. In addition to being absolutely delicious, this easy cake will fill your house with the aroma of apples, cinnamon, and nutmeg as it bakes.
I developed this recipe to use up some cider I had on hand after making my Apple Cider Chicken. As soon as I pulled this gorgeous apple cake out of the oven, I knew I had a winner on my hands.
Table of contents
Ingredient Notes
- All-purpose flour
- Baking powder
- Cinnamon, nutmeg and allspice – The classic cozy spice combo.
- Salt
- Granulated sugar
- Light brown sugar
- Plain Greek yogurt or sour cream – Either reduced or full fat plain Greek yogurt or sour cream are interchangeable in this recipe. Use what you’ve got on hand.
- Vegetable oil
- Eggs
- Apple cider – Apple cider is darker in color and has a more robust apple flavor than clear, filtered apple juice. It’s a much better choice for this recipe. See more on apple cider below.
- Pure vanilla extract
- Apples – A crisp-sweet variety like Gala, Envy, or Honeycrisp is best for baking.
- Powdered sugar – For the glaze (not pictured).
Apple Cider vs. Apple Juice
Apple cider is raw apple juice that has not been filtered and as a result it is darker in color and has a cloudy appearance. Unpasteurized apple cider is not shelf stable and should be refrigerated and consumed within two weeks or it will begin to ferment. Some pasteurized ciders are shelf stable until opened, at which point they must be refrigerated.
Apple juice has been filtered and pasteurized to extend it’s shelf life, and often times has added sweeteners. It is clear, lighter in color than cider and shelf stable.
How to Make Apple Cider Coffee Cake
- In a medium mixing bowl, combine the flour, baking powder, cinnamon, salt, nutmeg and allspice and set aside.
- In a large mixing bowl use an electric mixer to combine the sugars, yogurt, vegetable oil, eggs, apple cider, and the vanilla extract. Mix until well combined. Add the dry mixture and use a wooden spoon to mix, just until combined.
- Fold in the chopped apples.
- Transfer the batter to the prepared baking dish.
The Crumb Topping
- Place the flour, brown sugar, granulated sugar, cinnamon, salt, and butter in a small mixing bowl.
- Work the mixture with a pastry blender or fork for several minutes until the pieces of butter are pea-sized.
- Use your hands to work the mixture. It will seem very dry at first but the warmth from your hands will soften the butter as you work it. When the mixture begins to hold together when you squeeze a handful, it is ready.
- Sprinkle the mixture evenly over the surface of the cake. Bake for 35 to 42 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of the cake comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes before drizzling with the glaze.
The Apple Cider Glaze
- Combine the powdered sugar and 1 tablespoon apple cider. Add additional apple cider, as needed, to reach a thick but drizzling consistency.
- Drizzle over the crumb topping of the cake.
Storage Tips
Cover leftover coffee cake with plastic wrap to prevent it from drying out and store it on the kitchen counter or pantry. It’s best if consumed within a few days. For longer storage, cover tightly with plastic wrap and refrigerate to keep it fresh for a week or more. Allow refrigerated coffee cake to rest at room temperature before serving or warm slices briefly in the microwave.
More Easy Coffee Cake Recipes
- Lemon Zucchini Coffee Cake
- Blueberry Crumb Cake
- Cream Cheese Cranberry Coffee Cake
- Apple Coffee Cake Muffins
Apple Cider Coffee Cake
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- ½ cup plain Greek yogurt or sour cream, light or full fat
- ½ cup vegetable oil
- 2 large eggs
- ½ cup apple cider
- 1 teaspoon pure vanilla extract
- 1 cup peeled and chopped crisp-sweet apples, like Gala, Envy, or Honeycrisp
For the Crumb Topping
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 5 tablespoons cold butter, cut into small pieces
For the Apple Cider Glaze
- ½ cup confectioner’s sugar
- 1 tablespoon apple cider, or as needed
Instructions
- Preheat oven to 350 degrees F. Coat a 9-inch round or square baking dish with nonstick cooking spray. A deep dish pie plate works nicely.
- In a medium mixing bowl, combine the flour, baking powder, cinnamon, salt, nutmeg and allspice and set aside.
- In a large mixing bowl use an electric mixer to combine the sugars, yogurt, vegetable oil, eggs, apple cider, and the vanilla extract. Mix until well combined. Add the dry mixture and use a wooden spoon to mix, just until combined. Fold in the chopped apples.
- Transfer the batter to the prepared baking dish.
Crumb Topping
- Place the flour, brown sugar, granulated sugar, cinnamon, salt, and butter in a small mixing bowl. Work the mixture with a pastry blender or fork for several minutes until the pieces of butter are pea-sized then use your hands to work the mixture. It will seem very dry at first but the warmth from your hands will soften the butter as you work it. When the mixture begins to hold together when you squeeze a handful, it is ready. Sprinkle the mixture evenly over the surface of the cake.
- Bake for 35 to 42 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of the cake comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes before drizzling with the glaze.
Apple Cider Glaze
- Combine the powdered sugar and 1 tablespoon apple cider. Add additional apple cider, as needed, to reach a thick but drizzling consistency. Drizzle over the crumb topping of the cake.
- Delicious served warm or cold.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This was delicious. Was wondering if you could freeze this coffee cake?
I’ve never frozen it but think it would do just fine. Just be sure to wrap it well with plastic wrap before tucking it in a freezer-safe plastic bag or other airtight container to help avoid freezer burn.
This was a really easy and tasty recipe, definitely worthy of company. And I was able to use some things in the fridge that would have otherwise gone to waste. I do have one suggestion – and I made the coffee cake twice, just to make sure – a 1/2 teaspoon of baking soda really helped with the leavening and crumb texture. And I was a little concerned at first with the amount of streusel topping. I thought it would be way too much. But I went with it anyway, and was not disappointed by the results. This recipe is a crowd-pleasing keeper, for sure!