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Spiced Apple Cider Coffee Cake
Faiza Shabir

Warm Spiced Apple Cider Coffee Cake

This Warm Spiced Apple Cider Coffee Cake is a tender, buttery fall cake filled with cozy apple cider, cinnamon, and warm spices. A sweet cinnamon crumb topping adds a delicious crunchy contrast to the soft cake underneath. Perfect with a hot cup of coffee or tea, it's a comforting choice for breakfast, brunch, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Coffee Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup apple cider
  • 1/2 cup sour cream
  • 1 medium apple peeled and finely diced
  • Cinnamon Crumb Topping
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted
  • 1/3 cup chopped pecans
  • Optional Glaze
  • 1 cup powdered sugar
  • 2 tablespoons apple cider
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and sour cream.
  6. Add the dry ingredients alternately with the apple cider, mixing just until combined.
  7. Gently fold the diced apple into the batter.
  8. Spread the batter evenly into the prepared baking pan.
  9. For the crumb topping, combine flour, brown sugar, cinnamon, melted butter, and chopped pecans until coarse crumbs form.
  10. Sprinkle the crumb mixture evenly over the cake batter.
  11. Bake for 38–42 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the coffee cake cool in the pan for 15 minutes.
  13. For the optional glaze, whisk powdered sugar, apple cider, and vanilla until smooth.
  14. Drizzle the glaze over the cooled cake before slicing and serving.

Notes

  • Fresh apple cider gives the cake its best seasonal flavor.
  • Honeycrisp, Gala, or Granny Smith apples work well in the batter.
  • Do not overmix once the flour is added to keep the cake tender.
  • Toast the pecans before adding them to the crumb topping for extra flavor.
  • For a stronger apple cider taste, reduce the cider slightly and cool it before using.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • The coffee cake can be frozen without the glaze for up to 2 months.

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