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Apple Cider Coffee Cake

Apple Cider Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup apple cider, reduced to ¼ cup and cooled
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1½ tsp vanilla extract
  • ½ cup unsweetened applesauce
  • ½ cup plain whole‑milk yogurt, room temperature
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 4 tbsp unsalted butter, melted

Method
 

  1. Mix the streusel ingredients in a bowl until clumpy; set aside. Preheat oven to 350°F (175°C) and grease a 9‑inch round pan lined with parchment.
  2. Boil the apple cider until reduced to ¼ cup (about 10–12 minutes); cool completely.
  3. Cream butter and sugar until fluffy, then beat in eggs and vanilla. Whisk dry ingredients separately, then add alternately with yogurt and applesauce. Fold in cooled cider reduction.
  4. Spread half the batter in the pan, top with half the streusel, then the remaining batter and remaining streusel. Bake 45–50 minutes until a toothpick comes out with moist crumbs.
  5. Cool 15 minutes in the pan, then turn out and slice while warm.

Notes

If the reduced cider is even slightly warm it can cause the batter to separate, so give it plenty of time to cool. The cake keeps well at room temperature for a day, but after that the fridge is best because of the moisture from the applesauce.