Apple Crumb Cake with Apple Cider Glaze
A moist coffee cake layered with grated and chopped apples, topped with a buttery cinnamon streusel and finished with a sweet apple cider glaze. Perfect for breakfast, brunch, or afternoon tea, this cake combines tender cake layers with chunks of fresh apples and a satisfying crumb topping. The apple cider glaze adds a subtle tang that complements the warm spices, making it an ideal fall dessert that showcases seasonal apples at their best.
Ingredients
- 1 ½ cups flour
- ¾ cup brown sugar, tightly packed
- 1 teaspoon cinnamon
- 8 tablespoon butter, unsalted and melted
- ½ teaspoon salt
- 4 tablespoon butter, unsalted and softened
- ½ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- ½ cup sour cream
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups apples, peeled and grated
- 2 cups apples, peeled and chopped small
- ½ cup confectioners' sugar
- 1 tablespoon apple cider
Instructions
- 1
Preheat oven to 350F with rack in middle position
- 2
Spray 8-inch springform pan and line bottom with parchment
- 3
Make crumb mixture by combining all crumb ingredients and mixing with fork until coated and chunky
- 4
Set crumb mixture aside
- 5
Whisk together flour, cinnamon, baking soda, baking powder and salt in separate bowl
- 6
Set dry ingredients aside
- 7
Beat butter and sugar in stand mixer with paddle attachment starting on low and increasing to medium
- 8
Beat mixture for 5 minutes
- 9
Reduce mixer speed and add egg, sour cream and vanilla
- 10
Mix just to combine
- 11
Add dry ingredients slowly in batches with mixer on low
- 12
Stop mixer when last dry ingredients are barely mixed
- 13
Remove bowl from mixer and scrape down sides
- 14
Add grated apples and fold in gently
- 15
Pour half the batter into prepared pan
- 16
Top with chopped apples
- 17
Add 1 cup of streusel over apples
- 18
Add remaining batter on top
- 19
Finish with remaining streusel
- 20
Bake for 40-50 minutes until cake tester comes out clean
- 21
Cool completely on wire rack
- 22
Remove cake from pan once cooled
- 23
Whisk glaze ingredients to desired consistency
- 24
Drizzle glaze over cake
Tips
Use a mix of apple varieties like Gala and Granny Smith for better flavor complexity and texture contrast.
Beat the butter and sugar for the full 5 minutes to create a light, fluffy cake base that holds the apple layers well.
Make the glaze thicker by using less apple cider for better coverage and appearance on the finished cake.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 5 days.
Can be made 1 day ahead without glaze. Add glaze just before serving for best appearance.
Serve at room temperature. Cut with sharp knife, wiping blade between cuts for clean slices.
Common Mistakes
Don't overmix the batter once flour is added to avoid tough cake texture.
Use room temperature ingredients for proper creaming and smooth batter incorporation.
Cool completely before glazing to prevent glaze from melting and running off.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use different apple varieties?
Yes, mixing tart and sweet apples like Granny Smith with Gala or Honeycrisp creates the best flavor balance and texture contrast in the finished cake.
What if my glaze is too thick or thin?
Add more apple cider gradually to thin the glaze, or whisk in more confectioners' sugar to thicken it until you reach your desired drizzling consistency.
How long will this cake keep fresh?
The cake stays fresh covered at room temperature for up to 3 days, or refrigerated for up to 5 days. The glaze may soften slightly over time.