Apple cider is the perfect fall drink: it’s sweet, warm and comforting — and it’s extra delicious when baked into a coffee cake. This Baking Therapy apple cider cake consists of layers of tender cake made with fresh pressed apple cider and layered with a sweet, cinnamon crumble. This apple cake recipe is best enjoyed with a hot cup of coffee, tea, hot chocolate or better yet — warm mulled apple cider!
Like Sabrina’s apple cider coffee cake? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.
Apple Cider Cake
Apple Cider Glaze
Preheat oven to 350°F. Line and butter a 9-inch round springform pan.
In a heavy bottom saucepan on medium-high heat, reduce 2 cups of apple cider to half, about 20 minutes. Set aside to cool.
In the meantime, to prepare the crumb topping, work together the flour, brown sugar, cinnamon, salt and butter until it clumps together like wet sand. Set aside.
In the bowl of a stand mixer with the whisk attachment, whisk together the cake ingredients: butter, oil, granulated sugar, brown sugar and eggs for 5 minutes until light and fluffy.
Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a small bowl. Stir together the reduced apple cider, as well as the Greek yogurt. With the mixer on low speed, alternate adding small amounts of the flour mixture and apple cider mixture, beginning and ending with the dry ingredients. Make sure to scrape down the sides and bottom of the bowl.
Transfer half the batter to the prepared cake pan. Sprinkle on half the crumb topping.
Top with the remaining cake batter and finish with the rest of the crumb topping. Bake for 40 to 45 minutes until a toothpick inserted into the centre comes out clean. Let cool completely on wire rack.
Prepare the glaze by whisking together the icing sugar, apple cider and vanilla extract. Drizzle on cooled cake and enjoy.