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17 INGREDIENTS • 12 STEPS • 1HR 45MINS

Apple Cider Coffee Cake

Name: Apple Cider Coffee Cake
Total time: PT6300.0S
Yield: 8
Ingredients: 4 cup Apple Cider; 1/2 cup Sour Cream; 1 1/2 cup All-Purpose Flour; 2 tablespoon Corn Starch; 1 1/4 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1 teaspoon Salt; 1 teaspoon Ground Cinnamon; 1 teaspoon Vanilla Extract; 2 Egg; 1 cup Granulated Sugar; 1/2 cup Unsalted Butter; 2 Apple; 1/4 cup Brown Sugar; 1/2 cup All-Purpose Flour; 1/2 teaspoon Ground Cinnamon; 4 tablespoon Unsalted Butter

Experience the warmth of autumn with Apple Cider Coffee Cake, blending reduced cider and tender apples in a soft cake, crowned with a cinnamon-kissed streusel. Drizzled with sweet cider caramel, it's a slice of heaven for any fall day.

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1HR 45MINS

Total Time

$1.11

Cost Per Serving

Ingredients

Servings

us / metric

1/2 tsp

Baking Soda

Cake

4 cups

Apple Cider

1/2 cup

Sour Cream

1 1/2 cups

All-Purpose Flour

2 Tbsp

Corn Starch

1 tsp

Baking Powder

1 tsp

Salt

1 tsp

Ground Cinnamon

1 tsp

Vanilla Extract

Large Eggs, room temperature

1 cup

Granulated Sugar

1/2 cup

Melted Unsalted Butter

Apples, peeled, sliced

1 inch pieces

Streusel

4 Tbsp

Brown Sugar

1/2 cup

All-Purpose Flour

1/2 tsp

Ground Cinnamon

4 Tbsp

Cold Unsalted Butter, cubed

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Cooking InstructionsHide images

step 1

Preheat the oven to 350°F. Lightly butter a 8x8" square cake pan and line with parchment paper, leaving overhang on both long sides.

step 2

In a medium saucepan, bring the Apple Cider (4 cups) to a boil. Reduce heat to a simmer and cook for 25-30 minutes, or until the cider is reduced by half. Stir occasionally and scrape any residue from the sides. Remove ½ cup of reduced cider and cool it until lukewarm, then whisk in the Sour Cream (1/2 cup). Set aside.

step 3

Continue simmering the remaining reduced cider until it thickens to about ¼ cup, enough to coat the back of a spoon, about 15 minutes more. Season with a pinch of salt and set aside to cool.

step 4

For the streusel, mix Brown Sugar (4 Tbsp), All-Purpose Flour (1/2 cup), and Ground Cinnamon (1/2 tsp) in a bowl. Add Unsalted Butter (4 Tbsp) and mix with your hands until small crumbs form. Chill in the fridge while preparing other ingredients.

step 5

In a large bowl, whisk together All-Purpose Flour (1 1/2 cups), Corn Starch (2 Tbsp), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Salt (1 tsp) and Ground Cinnamon (1 tsp). Set aside.

step 6

In another bowl, using a hand mixer, whisk Vanilla Extract (1 tsp), Eggs (2) and the Granulated Sugar (1 cup) until pale, voluminous, and frothy, about 2 minutes. Gradually add melted Unsalted Butter (1/2 cup) in a steady stream while whisking constantly until fully combined and emulsified.

step 7

Whisk dry ingredients into the egg mixture in 3 additions, alternating with the reserved sour cream cream mixture in 2 additions, whisking just until no lumps remain. Fold in the Apples (2)

step 8

Scrape the batter into the prepared cake pan and sprinkle the chilled streusel evenly over the top.

step 9

Bake the cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes.

step 10

Transfer the pan to a wire rack. Let cool in the pan for at least 10 minutes then using the parchment paper overhang, lift the cake from the pan and transfer to the wire rack.

step 11

Spoon the reserved reduced cider caramel over the cake.

step 12

Slice and enjoy.

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