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Apple Coffee Cake With Apple Cider Glaze

Apple coffee cake with apple cider glaze is a cozy American bake with a cinnamon streusel topping and a moist apple-filled crumb. The glaze is made by reducing apple cider, then whisking it into powdered sugar for thick, ribbon-like drizzle.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.75 cup flour
  • 0.75 cup brown sugar
  • 1.5 tsp cinnamon
  • 6 tbsp cold butter
For cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 cup butter
  • 0.75 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup diced apple
For apple cider glaze
  • 1 cup powdered sugar
  • 3 tbsp apple cider, reduced
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350F and grease a 9x13 pan so the cake releases cleanly.
Make the cinnamon streusel
  1. Cut the cold butter into the flour, brown sugar, and cinnamon until crumbly, with no large butter chunks left visible.
Make the apple coffee cake batter
  1. Beat the butter and sugar until smooth, then beat in the eggs and vanilla until fully combined.
  2. Mix in the sour cream until the batter looks thick and creamy.
  3. Fold in the dry ingredients and then fold in the diced apple just until no dry streaks remain.
Assemble and bake
  1. Spread the batter into the prepared pan, then scatter the streusel evenly over the top.
  2. Bake at 350F for 45-50 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
Reduce cider and glaze
  1. Reduce the apple cider until concentrated, then cool it slightly before whisking.
  2. Whisk the reduced cider into the powdered sugar and cinnamon until smooth and thick, then drizzle over the warm cake in thick ribbons.

Notes

Pro tip: use cold butter for the streusel so it stays sandy and bakes into crisp crumbles. Store covered in the fridge up to 4 days; rewarm individual slices briefly in the microwave. Freeze baked cake (without glaze) up to 2 months, then thaw and glaze after reheating. For a lighter option, substitute plain Greek yogurt for sour cream for a similar tang and moisture.