Apple Cider Streusel Coffee Cake
There's nothing quite like the smell of apple cider coffee cake baking on a crisp autumn morning, warm spices mingling with sweet reduced cider in every bite. This tender, buttery cake is crowned with a thick layer of cinnamon streusel that turns golden and crunchy as it bakes, making it impossible to resist with your morning coffee.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Apple Cider Streusel Coffee Cake
A moist, spiced coffee cake made with reduced apple cider and topped with a thick layer of buttery cinnamon streusel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 1/2 cups apple cider
- 2 1/2 cups all-purpose flour, divided
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon, divided
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, melted and divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup diced peeled apple
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup powdered sugar, for glaze (optional)
- 1–2 tablespoons apple cider, for glaze (optional)
Instructions
- In a small saucepan, simmer the apple cider over medium heat for about 15-20 minutes until reduced to 1/2 cup. Let cool slightly.
- Preheat oven to 350°F (175°C) and grease a 9-inch springform or square baking pan.
- In a medium bowl, combine 3/4 cup flour, brown sugar, 2 teaspoons cinnamon, and nutmeg for the streusel. Stir in 1/2 cup melted butter until crumbly. Mix in nuts if using. Set aside.
- In a large bowl, whisk together remaining 1 3/4 cups flour, granulated sugar, remaining cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sour cream, vanilla, remaining 1/4 cup melted butter, and the cooled reduced apple cider until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined. Fold in diced apple.
- Spread batter evenly into the prepared pan. Sprinkle streusel topping evenly over the batter, pressing gently.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes. Whisk powdered sugar with 1-2 tablespoons apple cider and drizzle over the cake if desired.
- Slice and serve warm or at room temperature.
Notes
Reducing the apple cider concentrates its flavor, so don’t skip this step. Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.
Frequently Asked Questions
What makes this apple cider coffee cake different from regular coffee cake?
This apple cider coffee cake gets its deep fall flavor from simmering apple cider down to a concentrated syrup, which is folded into the batter along with fresh diced apples for extra moisture and taste.
Can I make apple cider coffee cake ahead of time?
Yes, this cake actually tastes even better the next day. Bake it, let it cool completely, cover tightly, and store at room temperature overnight before serving.
Can I use apple cider instead of apple juice?
Apple cider gives the best flavor for this recipe because it's unfiltered and has a richer, more concentrated apple taste than apple juice once reduced.
Can I freeze this coffee cake?
Yes, wrap the cooled, unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and add glaze before serving.
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