Apple Cider Coffee Cake Recipe

This fall-inspired Apple Cider Coffee Cake combines tender cake studded with apple pieces and a buttery crumb topping, finished with a simple apple cider glaze. It’s easy to make and perfect for a cozy breakfast, a weekend brunch, or a sweet afternoon treat. As it bakes, the kitchen fills with warming aromas of apple, cinnamon and nutmeg—an inviting scent for chilly mornings or holiday gatherings.

This recipe was developed to use up a bottle of apple cider and quickly became a favorite. The cake is moist thanks to a combination of yogurt (or sour cream), oil and apple cider, while the crisp-sweet apple pieces add texture and bright apple flavor. A streusel-style crumb topping adds buttery crunch and the glaze brings a hint of cider sweetness that ties everything together.

Ingredient Notes

• All-purpose flour — the base for a tender crumb.
• Baking powder — for lift and lightness.
• Cinnamon, nutmeg and allspice — a classic warm spice blend that complements the apples and cider.
• Salt — balances sweetness and enhances flavor.
• Granulated sugar and light brown sugar — brown sugar adds depth and moisture.
• Plain Greek yogurt or sour cream — either works; both add moisture and a slight tang.
• Vegetable oil — keeps the cake moist and tender.
• Eggs — bind and enrich the batter.
• Apple cider — gives a robust apple flavor that is darker and more full-bodied than clear apple juice.
• Pure vanilla extract — rounds out the flavor.
• Apples — choose a crisp, sweet variety such as Gala, Envy or Honeycrisp for good texture and bright flavor.
• Powdered (confectioner’s) sugar — for a simple apple cider glaze.

How to Make Apple Cider Coffee Cake

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking dish or a deep-dish pie plate with nonstick spray or butter.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice and salt. Set aside.
3. In a large bowl, use an electric mixer or whisk to combine granulated sugar, light brown sugar, plain Greek yogurt (or sour cream), vegetable oil, eggs, apple cider and vanilla until smooth and well blended.
4. Gently fold the dry ingredients into the wet mixture with a wooden spoon just until combined. Avoid overmixing to keep the cake tender.
5. Fold in the peeled, chopped apples so they’re evenly distributed through the batter.
6. Spread the batter into the prepared baking dish and set aside while you make the crumb topping.

The Crumb Topping

1. In a small bowl combine the flour, light brown sugar, granulated sugar, cinnamon and a pinch of salt. Add small pieces of cold butter.
2. Use a pastry blender, fork or your fingertips to work the butter into the dry ingredients until the pieces resemble small peas. The mixture will look dry at first, but as the butter warms it will begin to clump when squeezed.
3. Sprinkle the crumb topping evenly over the cake batter.
4. Bake for 35–42 minutes, until the top is light golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool for about 15 minutes before adding the glaze.

The Apple Cider Glaze

1. Whisk together ½ cup powdered (confectioner’s) sugar with 1 tablespoon apple cider. Add more cider a teaspoon at a time until the glaze reaches a thick yet drizzling consistency.
2. Drizzle the glaze over the slightly cooled cake so it sets on the crumb topping. Serve warm or at room temperature.

Storage Tips

Store leftover cake covered with plastic wrap or in an airtight container at room temperature for up to a few days to keep it moist. For longer storage, refrigerate tightly wrapped for up to a week. Bring refrigerated slices to room temperature before serving or warm briefly in the microwave for a soft, fresh-baked feel.

More Easy Coffee Cake Recipes

• Lemon Zucchini Coffee Cake
• Blueberry Crumb Cake
• Cream Cheese Cranberry Coffee Cake
• Apple Coffee Cake Muffins

Apple Cider Coffee Cake — Ingredients & Instructions

Ingredients (Serves 8)

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• ½ cup granulated sugar
• ⅓ cup light brown sugar
• ½ cup plain Greek yogurt or sour cream (light or full fat)
• ½ cup vegetable oil
• 2 large eggs
• ½ cup apple cider
• 1 teaspoon pure vanilla extract
• 1 cup peeled and chopped apples (Gala, Envy, or Honeycrisp recommended)

For the Crumb Topping

• ½ cup all-purpose flour
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• Pinch of salt
• 5 tablespoons cold butter, cut into small pieces

For the Apple Cider Glaze

• ½ cup confectioner’s (powdered) sugar
• 1 tablespoon apple cider, or as needed

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round or square baking dish.
2. Mix the dry ingredients (flour, baking powder, spices and salt) in a medium bowl and set aside.
3. Beat the sugars, yogurt (or sour cream), oil, eggs, apple cider and vanilla together until blended. Add the dry ingredients and stir until just combined. Fold in the chopped apples.
4. Pour the batter into the prepared dish.
5. Make the crumb topping by combining flour, sugars, cinnamon, salt and cold butter. Cut or rub the butter into the dry ingredients until pea-sized bits form and the mixture holds together when squeezed. Sprinkle evenly over the batter.
6. Bake 35–42 minutes until the topping is golden and a toothpick comes out clean. Cool 15 minutes.
7. Whisk the glaze ingredients to a drizzling consistency and drizzle over the cooled cake. Serve warm or at room temperature.

Nutrition (Estimate per serving)

Serving: 1 slice | Calories: 412 kcal | Carbohydrates: 78 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 5 g | Sugar: 52 g

Enjoy a slice with a cup of coffee or tea for a simple, comforting fall treat. This apple cider coffee cake is easy to scale and makes a lovely addition to brunch menus or holiday spreads.