Tag Archives: coffee cake

Apple cider coffee cake on white tray

This Apple Cider Coffee Cake is the Sweet, Warm and Comforting Recipe You Need

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!

Apple cider coffee cake on white tray

Apple Cider Coffee Cake

Prep Time: 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 1 hour and 20 minutes
Servings: 8 to 10

Ingredients:

Crumb Topping
½ cup all-purpose flour
¾ cup brown sugar
2 tsp ground cinnamon
¼ tsp salt
6 Tbsp butter, room temperature

Apple Cider Cake
2 cups apple cider
5 Tbsp butter, room temperature
¼ cup vegetable oil
¾ cup granulated sugar
½ brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup Greek yogurt

Apple Cider Glaze
1 ½ cups icing sugar
4 Tbsp apple cider
½ tsp vanilla extract

Apple cider coffee cake ingredients on kitchen counter

Directions:

1. Preheat oven to 350°F. Line and butter a 9-inch round springform pan.

2. In a heavy bottom saucepan on medium-high heat, reduce 2 cups of apple cider to half, about 20 minutes. Set aside to cool.

3. In the mean time, prepare the crumb topping, work together the flour, brown sugar, cinnamon, salt and butter until it clumps together like wet sand. Set aside.

Apple cider coffee cake crumbs in bowl

4. 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.

5. 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.

Related: 20 Fall Desserts That Can Totally Double as Breakfast

6. 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.

7. Prepare the glaze by whisking together the icing sugar, apple cider and vanilla extract. Drizzle on cooled cake and enjoy.

Slice of apple cider coffee cake

Like Sabrina’s apple cider coffee cake? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

Pumpkin Spice Coffee Cake

There’s nothing better than a Sunday afternoon that involves cool, crisp weather and some delicious coffee cake that’s full of Fall flavours. I decided to take my favourite coffee cake recipe and switch up the spices; I’ve added lots of pumpkin spice and maple flavour to turn this cake into the perfect holiday treat.

Serve this cake for Thanksgiving and top with a big dollop of whipped cream!

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Crumble Ingredients:

1 cup all-purpose flour
1 cup brown sugar
1 teaspoon pumpkin spice
½ cup butter, softened

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Cake Ingredients:

½ cup butter
1 cup brown sugar
2 large eggs
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon pumpkin spice
1 cup buttermilk
1 teaspoon maple extract (or vanilla)

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Directions:

  1. Preheat the oven to 350°F, then grease a large bundt tin.
  2. Begin by making the crumble. Mix together the flour, sugar and pumpkin spice. Mix in the softened butter with your hands until fully combined. Set aside.
  3. In a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing after each addition. In a separate bowl, mix the flour, baking soda, salt, and pumpkin spice. Combine the buttermilk and maple extract. Add half of the flour mixture, followed by half of the buttermilk. Then continue to add the remainder of the flour mixture, followed by the buttermilk until all ingredients are incorporated.
  4. Add half of the batter to the bundt tin, followed by half of the crumble. Layer the remainder of the batter on top and sprinkle with the remaining crumble mixture.
  5. Place in the middle of the oven for 45 minutes, until the crumble is golden and when a cake tester or skewer comes out of the cake clean.