Cooler fall weather calls for warm, comforting breakfasts and this Spiced Cider Coffee Cake with extra amounts of streusel is just that! It’s full of all the best fall flavors and goes along perfectly with your morning cup of coffee.
I absolutely love this coffee cake- it’s buttery, moist and the layers of streusel make it seriously delicious! I hope it gives you all the warm and cozy feels like it does for me, enjoy!
Spiced Cider Coffee Cake
by Maci M. | Lovely Baking Co.
Ingredients:
For cake:
6 Tbsp butter, softened
3/4 cup granulated sugar
1 egg + 2 egg yolks, at room temperature
1 1/2 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup spiced cider, cold
For streusel:
6 Tbsp butter, softened and cubed
1 1/4 cup brown sugar, packed
1 cup flour
1 Tbsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
pinch of salt
1 1/2 tsp vanilla extract
For Icing (optional):
1 cup powdered sugar
1 1/2 Tbsp heavy whipping cream
1 tsp vanilla
Step 1:
Grease an 8x8 baking dish and set aside. Preheat oven to 350*F. First, prepare streusel in a medium sized bowl by adding all the ingredients then combine with a pastry cutter (or your hands) until pea sized clumps form, set aside.
Step 2:
For the cake, add softened butter to the bowl of a stand mixer and beat on medium speed for 30 seconds. Slowly add in the sugar until combined. Scrape sides and bottom of the bowl and beat some more until butter and sugar become fluffy. Add in the egg and egg yolks one at a time beating well until combined. Lastly, beat in the vanilla.
Step 3:
In a small bowl combine the flour, baking powder and salt. Alternately add the flour mixture and spiced cider slowly to the wet ingredients in the stand mixer while beating on low speed until just combined.
Step 4:
Add about half of the cake batter to the greased 8x8 baking dish and spread out evenly. Take about ⅓ of the streusel and gently sprinkle it evenly over the batter in the baking dish. Cover the streusel layer with the remaining cake batter, carefully spreading it over the streusel with a rubber spatula. Lastly, add the remaining streusel evenly over the top of the batter.
Step 5:
Bake for 40-45 minutes at 350* F on the middle oven rack. When about 15 minutes of baking time remains, check to make sure the streusel topping isn’t burning and lightly cover with tin foil if needed. To make sure the cake is fully baked, insert a toothpick into the center and if it comes out clean it’s done. Remove the coffee cake from the oven and place on a cooling rack to cool.
Step 6: (optional)
While the coffee cake is cooling, prepare the icing. In a small bowl whisk together the ingredients until combined, it will get thick. Warm up the icing in the microwave for 10 seconds and then drizzle over the cooled coffee cake.
Keep coffee cake tightly covered in an airtight container at room temperature for up to 3 days. Slices of coffee cake reheat well in the microwave; simply place a slice on a microwave safe dish and warm up for 10-15 seconds.
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