Apple Cider Coffee Cake with Maple Icing
This apple cider coffee cake is soft, tender, loaded with chopped apples, warm cinnamon, nutmeg, and apple pie spice, then topped with maple icing.
Servings: 8 Servings
Ingredients
Coffee Cake
- 1 ¼ cups apple cider, reduced to ½ cup
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon apple pie spice
- 6 tablespoons butter
- ¼ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup whole milk plain Greek yogurt
- 1 ¼ cup apples, chopped
Streusel
- 1 cup all purpose flour
- 1 cup light brown sugar, packed
- ¼ teaspoon salt
- 1 teaspoon apple pie spice
- ½ cup butter, melted
Maple Icing
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon maple extract
Instructions
- Preheat the oven to 350 degrees and line a 6x10 baking dish with parchment paper. Set aside.
Coffee Cake
- In a large pot, over medium heat, add apple cider. Bring to a boil and then turn down heat and let simmer until cider is reduced to ½ cup.
- Remove from heat and let cool while you prepare other ingredients.
- In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and apple pie spice. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Now, add in the egg, vanilla, Greek yogurt, and cooled apple cider. Mix until fully combined.
- Add the dry ingredients into the wet ingredients and stir until fully incorporated.
- Fold in the apples until well combined.
Streusel
- In a small bowl, combine the streusel ingredients and mix until fully incorporated.
- Pour the cake batter into the prepared baking dish and top with the streusel.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool while you make the icing.
Maple Icing
- In a medium sized bowl, combine the powdered sugar, heavy cream, and maple extract.
- Once the cake has cooled, drizzle with maple icing and enjoy.
Notes
- Don't skip reducing the cider. This concentrates the apple flavor and makes a big difference in the finished cake.
- Let the cider cool. Make sure the reduced cider isn't hot when you add it to the batter.
- Don't overmix. Once the flour goes in, stir just until the ingredients are combined. Overmixing can make the cake less tender.
- Chop the apples fairly small. Smaller pieces distribute nicely throughout the batter and make the cake easier to slice.
- Line the pan with parchment. It makes removing the cake much easier and helps with cleanup.
- Check the cake with a toothpick. Ovens vary, so start checking around the 35-minute mark.
- Let the cake cool before icing. If the cake is too warm, the maple icing will melt right into the streusel instead of sitting nicely on top.
- Drizzle generously. There’s no such thing as too much maple icing on an apple cider coffee cake.