Brown Butter Apple Cider Coffee Cake
A deliciously moist coffee cake infused with apple cider and topped with a buttery streusel, perfect for fall mornings or cozy gatherings.
Ingredients
Apple Cider
- 360 ml non-alcoholic apple cider (reduced for flavor)
Butter
- 226 g unsalted butter
Flour
- 125 g all-purpose flour
Brown Sugar
- 100 g packed light brown sugar
Spices & Salt
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
Brown Butter
- 6 tablespoons browned butter
Dry Ingredients for Cake
- 250 g all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
Wet Ingredients for Cake
- 0.5 cup brown sugar (packed)
- 0.25 cup granulated sugar
- 2 large eggs (room temperature)
- 180 g full-fat sour cream
- 120 ml reduced apple cider
- 2 teaspoons vanilla extract
Diced Apples
- 180 g peeled and finely diced apples (about 1 cup)
Glaze
- 120 g confectioners sugar
- 2.5 tablespoons non-alcoholic apple cider
- Pinch pinch cinnamon
Instructions
- Simmer 360 ml apple cider until reduced to 120 ml; cool.
- Cook 226 g butter until golden and nutty; set aside.
- Preheat oven to 350°F (177°C). Line a 9-inch pan.
- Mix flour, brown sugar, cinnamon, and salt for streusel; add browned butter and chill.
- Whisk dry ingredients; beat butter with sugars, eggs, sour cream, vanilla, and cider. Fold in apples.
- Pour batter into pan, top with streusel, bake 40-45 mins. Cool and glaze with confectioners sugar and cider.
Notes
Ensure not to overbake to keep the cake moist.