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A slice of Apple Cider Coffee Cake on a white plate with a fork.
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4.67 from 3 votes

Apple Cider Coffee Cake

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.
Prep Time20 mins
Cook Time40 mins
Resting Time15 mins
Total Time1 hr 15 mins
Course: Breakfast, Cake, Dessert
Cuisine: American
Servings: 8
Calories: 412kcal

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
  • 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

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.

Nutrition

Serving: 1slice | Calories: 412kcal | Carbohydrates: 78g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 238mg | Potassium: 220mg | Fiber: 2g | Sugar: 52g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg