Apple Cider Coffee Cake
When I tell you this is my GO-TO FALL RECIPE…It is not an empty, blanket statement I may or may not have used in this past when I don’t know how to introduce a recipe. I seriously make this recipe every week in the fall. I bring it to playdates, road trips, and of course make it for my family and I for breakfast. It’s a recipe that encapsulates fall. I’ve made apple cider donuts before and they just don’t bring the cozy seasonal vibes like this coffee cake does.
The secret to this coffee cake is the reduced apple cider on top. It gives it a caramel-ey, tart bite that….Makes me want to get another slice right now. I also use apple cider (not reduced) in the coffee cake batter. 🍏🍎 Please tag me @claracakes if you make this!
Ingredients:
Cake:
2 cups all purpose flour
1/2 cup canola oil
3/4 cups white sugar
¼ cup unsweetened applesauce
1 tbsp baking powder
½ tsp kosher salt
½ tbsp vanilla extract
1/2 tbsp coconut or apple cider vinegar
1/2 cup oat milk (or preferred creamy nondairy milk)
1/4 cup apple cider
Cinnamon Crumble:
10 tbsp vegan butter, softened
1.5 cup all purpose flour
1 cup packed brown sugar
2 tbsp ground cinnamon
Reduced Apple Cider:
3 cups apple cider
Steps:
Preheat oven to 350 degrees. Line a 8x8 baking pan with parchment paper.
Bring 3 cups of apple cider to a simmer in a saucepot. Allow to cook until it’s changed to an amber color, and is almost a caramel. As it cools, it will thicken into a caramel.
Next, make the crumble topping for the cake. Mix together the flour, brown sugar, and cinnamon. Stir in the vegan butter until a sandy crumble forms.
Now, make the cake batter. In a large bowl, whisk together the milk and vinegar, until foamy. Set aside for ten minutes to curdle.
Add the sugar, canola oil, apple cider, applesauce, and vanilla extract to the milk mixture. Whisk until completely incorporated, and sugar has dissolved. Sift in the baking powder, flour, and salt and mix until mostly combined, small bumps are okay.
Spread half of the cake batter onto the pan, making sure to spread evenly. Use an offset spatula, if you have one, to spread the batter out on the parchment paper.
Sprinkle 1/2 of the cinnamon crumble mixture on top of the cake batter.
Carefully spread the remaining cake batter on top of the cinnamon crumble.
Sprinkle the cake batter with the crumble topping. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Drizzle coffee cake with reduced apple cider. Allow to cool on cooling rack for 20 minutes before serving.