Description
Tender Apple Coffee Cake filled with fresh Granny Smith apples, warm spices, reduced apple cider, buttery cinnamon streusel, and a simple apple cider glaze.
Ingredients
Scale
- 3 1/2 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups apple cider, reduced to 1/2 cup
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger, pumpkin pie spice, or allspice
- 6 tablespoons unsalted butter, softened
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt or sour cream
- 1 1/4 cups peeled and chopped Granny Smith apples
- 1 tablespoon plus 1/2 teaspoon apple cider
- 1/4 teaspoon vanilla extract
- 3/4 cup powdered sugar, plus more as needed
- 1 pinch salt
Instructions
- Combine the melted butter, 1/2 cup flour, 1/4 cup brown sugar, granulated sugar, and cinnamon for the streusel. Refrigerate while preparing the batter.
- Pour 1 1/4 cups apple cider into a small saucepan. Bring it to a boil, lower the heat, and simmer until reduced to 1/2 cup. Cool to room temperature.
- Preheat the oven to 350°F. Butter an 8-inch square pan and line it with parchment paper, leaving an overhang.
- Whisk 1 1/2 cups flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger in a medium bowl.
- Beat the softened butter, brown sugar, and granulated sugar until pale and fluffy.
- Mix in the vanilla, followed by the egg. Add the cooled cider reduction and Greek yogurt.
- Stir in the dry ingredients just until combined. Fold in the chopped apples.
- Spread the batter evenly in the prepared pan and tap the pan against the counter to remove large air pockets.
- Break the chilled streusel into crumbs and scatter it evenly over the batter.
- Bake for 32 to 40 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan on a wire rack for at least 1 hour.
- Whisk the powdered sugar, apple cider, vanilla, and salt until smooth. Drizzle the glaze over the cooled cake and let it set before slicing.
Notes
- Cool the reduced apple cider before adding it to the batter.
- Cut the apples into small, even cubes so they soften evenly.
- Keep the streusel refrigerated until the cake batter reaches the pan.
- Do not overmix the batter after adding the flour.
- Wait until the cake cools completely before adding the glaze.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 379
- Sugar: 40
- Sodium: 258
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0.5
- Carbohydrates: 63
- Fiber: 1
- Protein: 4
- Cholesterol: 50