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Apple Coffee Cake with Cider Glaze

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A moist and tender apple coffee cake topped with a cinnamon streusel and finished with a sweet apple cider glaze. Perfect for fall mornings or brunch.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 2 cups peeled and diced apples (about 2 medium apples)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup (about 5.5 tablespoons) cold unsalted butter, cut into small pieces
  • For the Apple Cider Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons apple cider
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the diced apples.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. To make the streusel topping, combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Sprinkle the streusel topping evenly over the batter.
  10. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  12. To make the glaze, whisk together the powdered sugar, apple cider, and vanilla extract until smooth. Add more apple cider if needed to reach desired drizzling consistency.
  13. Drizzle the glaze over the cooled coffee cake.

Notes

  • You can prepare the batter and streusel topping a day in advance and refrigerate them separately. Assemble and bake when ready.
  • Store leftover coffee cake loosely covered at room temperature for up to 3 days.
  • For best results, use firm apples like Honeycrisp, Fuji, or Gala.

Nutrition

Find it online: https://cutcooktaste.com/apple-coffee-cake/