Ingredients

For the Streusel:

3 ½ tablespoons unsalted butter, melted
½ cup flour
¼ cup brown sugar
1 tablespoon granulated sugar
½ teaspoon cinnamon

For the Coffee Cake:

1 ¼ cups apple cider, reduced to ½ cup
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger, pumpkin pie spice, or allspice
6 tablespoons unsalted butter, room temperature
¼ cup brown sugar (light or dark)
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
¼ cup Greek yogurt or sour cream
1 ¼ cups chopped apples, preferably Granny Smith

For the Apple Cider Glaze:

1 tablespoon plus ½ teaspoon apple cider
¼ teaspoon vanilla extract
¾ cup powdered sugar (or more as needed for desired consistency)
1 pinch of salt

Instructions

Step 1: Prepare the streusel by mixing the melted butter, flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Set aside in the fridge to chill while you make the cake batter.

Step 2: Preheat your oven to 350°F (175°C). In a small pot, bring the apple cider to a boil over medium-high heat, then reduce to medium and simmer until reduced to ½ cup. Let cool.

Step 3: Butter and line an 8-inch pan with parchment paper, leaving a 2-inch overhang on the sides for easy removal.

Step 4: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (or pumpkin pie spice/allspice).

Step 5: In a large bowl or stand mixer, beat the room temperature butter and sugars on medium speed until light and fluffy. Scrape down the sides, then add vanilla and egg, mixing well after each addition.

Step 6: Add the cooled reduced apple cider, then the Greek yogurt or sour cream. Stir to combine.

Step 7: Gently fold in the dry ingredients until just combined, then fold in the chopped apples.

Step 8: Spoon the batter into the prepared pan, spreading evenly with a spatula. Tap the pan sharply to release air bubbles.

Step 9: Sprinkle ½ cup of the chilled streusel evenly over the top of the batter.

Step 10: Bake for 25–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for at least 1 hour before glazing.

Step 11: To make the glaze, whisk together powdered sugar, apple cider, vanilla, and a pinch of salt in a small bowl. Drizzle over the cooled cake before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance to the sweetness of the cake.

For extra texture, add ½ cup chopped walnuts or pecans to the streusel mixture.

If you can’t find apple cider, fresh apple juice diluted slightly with water can work as a substitute.

Make sure the butter is at room temperature for a light, fluffy batter.

You can swap the Greek yogurt for sour cream based on your preference; both add moisture and tang.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze wrapped well for up to 3 months. Reheat slices gently in the microwave or oven before serving. If glazed, apply the glaze just before serving for best texture.

FAQs

Can I make this coffee cake dairy-free?

Yes, you can substitute dairy butter with a plant-based butter and use a dairy-free yogurt or sour cream alternative. The texture may vary slightly but the flavor will still be delicious.

How do I reduce the apple cider?

Simply simmer the apple cider in a small pot over medium heat until it reduces to about half its original volume. This concentrates the flavor and removes some of the water content, enhancing the cake’s taste.