Description

Indulge in the warm, comforting flavors of fall with this delightful Apple Cider Coffee Cake. Infused with sweet apples, aromatic spices, and topped with a luscious apple cider glaze, this cake is perfect for breakfast, brunch, or as an afternoon snack. Its moist texture and rich flavor make it a crowd-pleaser for any occasion, whether you’re hosting a cozy gathering or simply treating yourself to a delicious homemade dessert. With easy-to-follow instructions and simple ingredients, even novice bakers can create this impressive treat. Enjoy the essence of autumn all year round with each slice of this delicious coffee cake!

Ingredients

Scale

1 ¼ cups apple cider
1 ½ cups flour
½ cup brown sugar
6 tablespoons unsalted butter (room temperature)
1 egg
1 teaspoon vanilla extract
1 ¼ cups chopped apples (preferably Granny Smith)
For streusel topping: butter, flour, brown sugar, granulated sugar, cinnamon

Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a saucepan over medium heat, simmer 1 ¼ cups apple cider until reduced to about half a cup.
In a mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger.
In another bowl, beat room temperature butter with brown sugar and granulated sugar until fluffy. Add egg and mix well followed by vanilla extract and Greek yogurt.
Gradually add dry ingredients to the wet mixture; fold in reduced apple cider and chopped apples gently.
Pour batter into the prepared pan and sprinkle with streusel topping.
Bake for about 40 minutes or until a toothpick comes out clean. Allow to cool before drizzling with glaze made from powdered sugar mixed with remaining apple cider.

Nutrition

Serving Size: 1 slice (approximately 85g)
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg

Keywords: For added texture, consider mixing in nuts or using different spices according to your preference. This cake can be stored in the refrigerator for up to five days or frozen for later enjoyment.