Why You’ll Love This Recipe
This cake combines everything you love about a classic coffee cake with the warm, fruity notes of apple cider. The cider adds moisture and a subtle tang, while the cinnamon sugar swirl gives every bite a comforting sweetness. It’s simple to make, bakes beautifully, and stays moist for days. Whether served warm from the oven or at room temperature, this cake tastes like fall in every slice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Eggs
- Apple cider
- Sour cream or Greek yogurt
- Vanilla extract
For the cinnamon swirl and topping:
- Brown sugar
- Ground cinnamon
- All-purpose flour
- Cold butter, cubed
Optional glaze:
- Powdered sugar
- Apple cider or milk
- Vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Mix in the sour cream and apple cider until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix together the cinnamon and brown sugar for the swirl.
- Pour half the batter into the prepared pan, spread evenly, and sprinkle with half of the cinnamon-sugar mixture.
- Add the remaining batter, then sprinkle the rest of the cinnamon sugar over the top.
- For the crumble topping, mix flour, brown sugar, and butter with a fork until crumbly, then sprinkle over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before adding the optional glaze.
Servings and timing
This recipe makes about 12–14 servings.
Prep time: 20 minutes
Cook time: 45 minutes
Cooling time: 20 minutes
Total time: about 1 hour 25 minutes
Variations
- Apple Chunk Version: Fold 1 cup of chopped apples into the batter for extra texture and apple flavor.
- Caramel Drizzle: Drizzle caramel sauce over the baked cake for a sweet finish.
- Nutty Streusel: Add chopped pecans or walnuts to the topping for crunch.
- Maple Twist: Substitute part of the sugar with maple syrup for a deeper flavor.
- Mini Loaves or Muffins: Bake in smaller pans or muffin tins for portable treats.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. If glazed, let it set before covering. To reheat, warm slices in the microwave for about 15 seconds or in a 300°F oven for 8–10 minutes. To freeze, wrap slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use apple juice instead of apple cider?
Yes, though apple cider has a stronger flavor that enhances the cake’s fall character.
Can I use oil instead of butter?
Yes, replace butter with an equal amount of vegetable oil for a slightly lighter texture.
Do I need to reduce the apple cider before using?
No, it can be used as is, but reducing it slightly intensifies the apple flavor if desired.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend for a seamless substitution.
What kind of apples go best in this cake?
If adding apples, choose firm varieties like Honeycrisp, Fuji, or Granny Smith.
Can I use buttermilk instead of sour cream?
Yes, buttermilk will also create a tender crumb with a mild tang.
How do I know when it’s done?
Insert a toothpick in the center — it should come out clean or with just a few moist crumbs.
Can I double the recipe?
Yes, you can double it and bake in two 9×13-inch pans or a larger casserole dish.
Does the cake need a glaze?
No, the cake is delicious without it, but the glaze adds a pretty sheen and extra sweetness.
Can I make this ahead of time?
Yes, it stays moist for days and tastes even better after sitting overnight.
Conclusion
Apple Cider Coffee Cake is the ultimate cozy, spiced dessert or breakfast treat for crisp fall mornings. With its tender crumb, buttery streusel, and aromatic cinnamon swirl, it’s a cake that feels both comforting and festive. Whether you serve it warm from the oven or enjoy it the next day with coffee, this recipe is sure to become a seasonal favorite you’ll bake year after year.
Print
Apple Cider Coffee Cake is a moist, cinnamon-swirled treat infused with apple cider and topped with a buttery streusel crumble. It’s a cozy, spiced cake perfect for fall mornings, brunch, or dessert, pairing wonderfully with coffee or tea.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 25 mins
- Yield: 12–14 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ¾ cup apple cider
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- For the cinnamon swirl and topping:
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- ¾ cup all-purpose flour
- ¼ cup cold butter, cubed
- Optional glaze:
- ½ cup powdered sugar
- 1–2 tbsp apple cider or milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Mix in sour cream and apple cider until smooth.
- Gradually add dry ingredients, mixing until just combined.
- In a small bowl, combine brown sugar and cinnamon for the swirl.
- Spread half of the batter into the prepared pan and sprinkle with half of the cinnamon-sugar mixture.
- Add the remaining batter and top with the rest of the cinnamon sugar.
- For the crumble topping, mix flour, brown sugar, and cold butter with a fork until crumbly, then sprinkle over the top.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes. Drizzle with optional glaze made from powdered sugar, apple cider, and vanilla.
Notes
- For stronger apple flavor, reduce apple cider by half before using.
- Add chopped apples or nuts for extra texture.
- The cake stays moist for several days, making it great for make-ahead breakfasts.
- Let the cake cool before glazing to avoid melting the drizzle.
- Use full-fat sour cream or Greek yogurt for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 31g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
