Apple Cider Donut Coffee Cake
This Apple Cider Donut Coffee Cake is like your favorite fall donut, but in soft, sliceable coffee cake form! It’s made with cozy brown sugar, rich apple butter, and tangy apple cider for that perfect sweet-tart balance. Finished with a drizzle of vanilla bean glaze, every bite is bursting with warm autumn flavor. Enjoy it with your morning coffee (or a steaming mug of apple cider!) for the ultimate fall breakfast treat.
Apple Cider Donut Coffee Cake has quickly become one of my favorite recipes to make during the Fall season. It captures everything I love about those classic apple cider donuts—warm spices, a hint of tartness, and that cozy apple flavor, all baked into a soft, tender coffee cake. One of the reasons I love baking coffee cakes is how versatile they are. I’m always playing with flavors and ingredients, and in this recipe, apple butter and apple cider take center stage. Not only do they pack in tons of autumn flavor, but they also help create that ultra-moist texture that makes every bite irresistible.
Just like in my Pumpkin Coffee Cake, the crumble topping is part of what makes my coffee cakes so special. The thick, buttery, and perfectly spiced crumble, paired with the flavors of the apple butter and cider, creates a taste of Fall in every bite.
My Apple Cider Donut Coffee Cake’s flavors are brought together with a vanilla bean glaze. This glaze adds a touch of sweetness and lets the apple and spice flavors shine. Plus, it gives your coffee cake that bakery style look that will definitely impress you friends.
If you like my Apple Cider Donut Coffee Cake be sure to try my Sourdough Apple Cider Donut Pancakes or my Dirty Maple Chai Coffee Cake.
Ingredients You’ll Need:
All-purpose - The structural base. Gives the cake its shape and texture. I love using Bob’s Red Mill Organic All-Purpose Flour.
Apple Butter - creates a rich, apple flavor. Also, makes for a moist, tender crumb. Key for flavor and texture.
Apple Cider - adds a subtle tang and natural sweetness that enhances the warm spices and keeps the coffee cake incredibly moist and flavorful. I like to get mine from my local orchard or health food store.
Cane sugar - adds sweetness and helps with structure and browning. I use Whole Food’s store brand Organic Cane Sugar.
Unsalted Butter - adds richness and a tender texture. Any unsalted butter will work, but I do find that high quality grass-fed butter like Kerrygold really adds a richer flavor.
Eggs - Bind ingredients and help the cake rise and hold together. Make sure they’re room temperature!
Baking powder - leavening agent that helps the cake rise and be light + fluffy.
Cinnamon - adds a warm, cozy spice flavor.
Salt - balances sweetness and brings out the richness of the apple butter and spices.
Vanilla - adds a soft, sweetness that ties all of the flavors together.
Crumble topping (flour, brown sugar, cinnamon, unsalted butter) - adds a sweet crumby texture, that contrasts with the soft moist cake
Vanilla bean glaze (powdered sugar, vanilla bean paste, milk) - adds a sweet, creamy flavor and a visual enhancement
If you make this recipe, leave a comment below or tag @sokoskitchen on Instagram.
FAQS:
Q: Why is it called coffee cake?
A: I often get asked if coffee is in coffee cake. Unless you are going for a special flavor profile, like my Dirty Maple Chai Coffee Cake, there is no coffee in coffee cake. Rather, it is called coffee cake because it’s a breakfast cake made to pair well with coffee.
Q: Can I make this cake ahead of time?
A: Absolutely! This coffee cake can be made a day in advance. Do not put the glaze on. Rather put the glaze in a separate bowl and add when serving. Store the cake in an airtight container at room temperature or in the refrigerator, and it will stay fresh and delicious. When ready to serve, warm it up and add the glaze.
Q: What’s the best way to reheat this cake?
A: To reheat, put the cake in the oven at 350°F for 5-8 minutes to restore its softness and refresh the crumble topping. You can also microwave slices for 10 seconds.
Q: How do I know the cake is done?
A: Start checking for doneness about 5 minutes before the suggested baking time, as everyone’s oven is different. Insert a toothpick, butterknife, or fork into the center. It should come out clean or with a few crumbs attached.
Q: How should I serve this coffee cake?
A: This Apple Cider Donut Coffee Cake is delicious on its own, but it pairs really well with your favorite iced coffee, latte, or a hot cup of apple cider.
Apple Cider Donut Coffee Cake
Like an apple cider donut, but in coffee cake form, this Apple Cider Donut Coffee Cake is the perfect blend of fall flavors. Warm brown sugar, sweet apple butter, and tart apple cider come together to make the most delicious Fall breakfast. Add a vanilla bean glaze for an extra touch of flavor!
Ingredients
- 3/4 cup of granulated sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 cup apple butter
- 1/2 cup apple cider
- 2 cups of all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp of salt
- 1 tsp vanilla
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup butter, room temp
- 1 tsp cinnamon
- 3/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 tbsp milk
Instructions
- Preheat oven to 350F.
- In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.
- In a large mixing bowl, cream together the cane sugar, butter, eggs, vanilla, apple butter, and apple cider until smooth. Mix in the flour, baking powder, cinnamon, and salt until a batter forms—be careful not to over mix!
- Transfer the batter to a lined & greased 9 x 9 baking dish. Sprinkle the crumb topping evenly on top. Transfer to the oven and bake for 45-50 mins, or until it passes the toothpick test. Let this cool on a wire rack for 20 minutes.
- In the meantime, whisk together the vanilla bean icing. Once the coffee cake has cooled, drizzle it with the icing, slice, and enjoy!
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