Apple Cider Coffee Cake
Serves: 12
For the Cake
  • 1 C white whole wheat flour
  • ½ C all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ½ C butter, softened
  • ½ C sugar
  • ¼ C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 C apple cider
  • 1 C chopped tart apples
For the Topping
  • ½ C all-purpose flour
  • ½ C brown sugar
  • ¼ C sugar
  • 1 tsp cinnamon
  • 5 tbsp butter
For the Glaze
  • ½ C confectioner's sugar
  • 1-2 tbsp apple cider, as needed
  1. Preheat oven to 350. Spray a 9x9 inch baking dish with non-stick cooking spray.
  2. In a small saucepan, bring apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until cider is reduced in half, about 10 minutes. Set aside to cool. (It works well to stick the saucepan on a trivet in the refrigerator while you work on the rest of the cake.)
  3. In a small bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
  4. In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugars. Add in egg, vanilla extract, and apple cider until creamy. Add dry ingredients to wet ingredients and beat until combined. Stir in chopped apples.
  5. Prepare topping by stirring together flour, sugars, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
  6. Spread batter into prepared baking dish. Sprinkle with crumb topping.
  7. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
  8. Stir together confectioner's sugar and apple cider until smooth. Drizzle glaze over the top of cake. Serve.
If you want to skip the apple cider reduction time, just use ½ cup apple cider.
Recipe by A Kitchen Addiction at