Why use both granulated and brown sugar in the cake base?

The most dual individual sugar combination — granulated individual sugar for the most properly light individual creaming base and packed individual brown sugar for the most warmly caramelized individual molasses-rich individual flavor — produces the most beautifully balanced individual sweetness that most perfectly complements the most concentrated individual apple cider individual reduction character without the most either individual sugar alone providing the most complete most individual balanced individual sweetness profile.

How do I get the streusel to stay crunchy?

The most cold individual butter in the most individual streusel is the single most critical individual factor for the most properly crunchy individual streusel topping — the most cold individual butter produces the most beautifully distinct and the most properly pea-sized individual clusters that bake into the most gloriously defined and the most properly crunchy individual streusel rather than the most sandy and the most dense individual mass that room-temperature or the most melted individual butter produces.

Can I make this in a 9-inch square pan?

Yes — a 9-inch individual square pan produces the most beautifully thick and the most properly defined individual apple cider coffee cake with the most more dramatically tall individual cross-section than the most 9 by 13-inch format. Bake at 350°F for approximately 38 to 43 minutes in the 9-inch square pan until a toothpick comes out clean.

Apple Cider Coffee Cake Easy Streusel Brown Butter Recipe

Name: Apple Cider Coffee Cake The Most Easy Moist Reduced Apple Cider Sour Cream Butter Brown Sugar Streusel Cider Glaze Individual Fall Cake
Prep time: 25 min
Cook time: 40 min
Total time: PT-497447H1M39S
Cuisine: American
Ingredients: 2 cups Fresh Apple Cider not apple juice for reduction; 3/4 cup All-Purpose Flour for streusel; 1/2 cup Packed Brown Sugar for streusel; 1 tsp Ground Cinnamon for streusel; 1/4 tsp Ground Nutmeg for streusel; 1/4 tsp Salt for streusel; 6 tbsp Unsalted Butter cold and cubed for streusel; 2 cups All-Purpose Flour for cake; 1 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt for cake; 1 1/2 tsp Ground Cinnamon for cake; 1/2 cup Unsalted Butter softened; 3/4 cup Granulated Sugar; 1/4 cup Packed Brown Sugar for cake; 2 large Eggs room temperature; 1 tsp Pure Vanilla Extract; 1/2 cup Sour Cream room temperature; 1/2 cup Apple Cider Reduction; 3/4 cup Powdered Sugar sifted for glaze; 2 to 3 tbsp Apple Cider Reduction for glaze

Description

The most extraordinary Apple Cider Coffee Cake made by reducing 2 cups fresh apple cider to 1/2 cup 15 to 20 minutes cooling completely making streusel by combining 3/4 cup flour 1/2 cup packed brown sugar 1 tsp cinnamon 1/4 tsp nutmeg and 1/4 tsp salt adding 6 tbsp cold cubed butter cutting until pea-sized clusters refrigerating then preheating oven to 350°F greasing and lining 9-inch square or 9×13 pan whisking 2 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt and 1 1/2 tsp cinnamon beating 1/2 cup softened butter 3/4 cup granulated sugar and 1/4 cup packed brown sugar 2 minutes adding 2 room temperature eggs one at a time then vanilla adding sour cream and apple cider reduction incorporating adding flour mixture folding just combined spreading evenly in pan scattering generous cold streusel over entire surface baking 350°F 35 to 40 minutes until toothpick clean and streusel beautifully golden cooling 20 minutes whisking 3/4 cup sifted powdered sugar and 2 to 3 tbsp reduction drizzling beautifully over partially cooled cake. A completely perfect moist reduced apple cider sour cream butter brown sugar cinnamon streusel cider glaze fall coffee cake recipe.

Ingredients

Scale

2 cups Fresh Apple Cider not apple juice for reduction

3/4 cup All-Purpose Flour for streusel

1/2 cup Packed Brown Sugar for streusel

1 tsp Ground Cinnamon for streusel

1/4 tsp Ground Nutmeg for streusel

1/4 tsp Salt for streusel

6 tbsp Unsalted Butter cold and cubed for streusel

2 cups All-Purpose Flour for cake

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt for cake

1 1/2 tsp Ground Cinnamon for cake

1/2 cup Unsalted Butter softened

3/4 cup Granulated Sugar

1/4 cup Packed Brown Sugar for cake

2 large Eggs room temperature

1 tsp Pure Vanilla Extract

1/2 cup Sour Cream room temperature

1/2 cup Apple Cider Reduction

3/4 cup Powdered Sugar sifted for glaze

2 to 3 tbsp Apple Cider Reduction for glaze

Instructions

1. Reduce 2 cups apple cider to 1/2 cup over medium-high heat 15 to 20 minutes. Cool completely.

2. Make streusel: combine flour, brown sugar, cinnamon, nutmeg, and salt. Add cold cubed butter. Cut until pea-sized clusters. Refrigerate.

3. Preheat oven to 350°F 175°C. Grease and line pan.

4. Whisk flour, baking powder, baking soda, salt, and cinnamon.

5. Beat softened butter, granulated sugar, and brown sugar 2 minutes. Add eggs one at a time then vanilla. Add sour cream and reduction. Mix incorporated. Add flour mixture. Fold just combined.

6. Spread evenly in pan. Scatter generous cold streusel over entire surface.

7. Bake 35 to 40 minutes until toothpick clean and streusel beautifully golden.

8. Cool 20 minutes. Whisk powdered sugar and reduction smooth. Drizzle over partially cooled cake.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch, Cake, Apple, Fall, Coffee Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 350
Sugar: 30g
Sodium: 195mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: apple cider coffee cake, easy moist apple cider coffee cake recipe reduced apple cider sour cream brown sugar streusel cider glaze, best fall apple cider coffee cake brunch, moist reduced apple cider butter sour cream brown sugar streusel cider glaze fall coffee cake